Turkish Quark Cake
- Serves:
- 8
- Ready in:
- 60 mins +
Ingredients
- 3 free-range eggs, separated
- 75g sugar
- 2 tbsp plain flour
- 250g The Lake District Dairy Co. Quark
- 2 lemons, zest and juice
For the topping
- 100g caster sugar
- 50g butter
- 50g unsalted pistachios
- the zest and juice of 1 orange
Method
- 1
Beat the egg yolks and sugar to a pale cream. Add the flour, quark, zest and juice, and combine.
- 2
Whisk the egg whites until stiff and fold into the quark mixture. Grease a 20cm loose-bottomed deep tin. Bake in the oven at 180C/350F/Gas 4 for 50 minutes until golden brown.
- 3
To make the pistachio caramel topping, gently melt the sugar and butter in a heavy bottomed small saucepan along with the pistachios and orange juice. Once it starts to bubble, take off the heat, allow to cool for ten minutes or so.
- 4
Then gently pour over the cake and serve. For a lighter topping, cover the top with fresh berries (raspberries or blackberries work well) and a dusting of icing sugar.
PER SERVING: 10.6g FAT (Excluding extras)
Turkish Quark Cake was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 3 free-range eggs, separated
- 75g sugar
- 2 tbsp plain flour
- 250g The Lake District Dairy Co. Quark
- 2 lemons, zest and juice
For the topping
- 100g caster sugar
- 50g butter
- 50g unsalted pistachios
- the zest and juice of 1 orange
- 1
Beat the egg yolks and sugar to a pale cream. Add the flour, quark, zest and juice, and combine.
- 2
Whisk the egg whites until stiff and fold into the quark mixture. Grease a 20cm loose-bottomed deep tin. Bake in the oven at 180C/350F/Gas 4 for 50 minutes until golden brown.
- 3
To make the pistachio caramel topping, gently melt the sugar and butter in a heavy bottomed small saucepan along with the pistachios and orange juice. Once it starts to bubble, take off the heat, allow to cool for ten minutes or so.
- 4
Then gently pour over the cake and serve. For a lighter topping, cover the top with fresh berries (raspberries or blackberries work well) and a dusting of icing sugar.
PER SERVING: 10.6g FAT (Excluding extras)
Turkish Quark Cake was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
