Ostkaka

Instructions

1. Warm the milk to about 35 °C, just lukewarm to the touch, then add the rennet and stir gently.
2. Leave to rest 30 to 40 minutes at room temperature, until you have a firm curd.
3. Preheat the oven to 175 °C and butter an ovenproof dish.
4. In a bowl, whisk the eggs with the sugar, flour, almonds, vanilla and salt.
5. Gently fold the curd, broken up with a fork, into the egg mixture.
6. Pour into the buttered dish, sprinkle with cinnamon and bake 40 to 45 minutes, until the top is golden and a skewer comes out clean.
7. Let it cool slightly and serve with crème fraîche and blueberry jam.