Whether you have mates coming around for dinner or you’re looking for a delicious morsel to indulge in after a long day at work, nothing pleases a sweet tooth quite like a beautifully baked cake.
But, did you know that you can use quark to bake cakes? As versatile as it is tasty, quark’s wonderfully rich, thick texture and subtle, creamy flavour makes it the perfect addition to your baked creations. Plus, quark is full of probiotics (great for your digestive health) and protein!
If you’re looking to incorporate lovely, luscious quark into your next baked dish, we have the perfect recipe for you. Foodie Ling’s Semolina and Quark Cake features a delicate zing from freshly zested lemons, as well as pops of fresh flavour from blueberries…it’s good to the last crumb!
Semolina and Quark Cake Recipe
2 tsp vanilla extract
450g full cream quark
Zest of 1 lemon
1-2 cups frozen blueberries
- Preheat a fan-forced oven to 180 degrees.
- Whisk eggs and sugar until light and frothy.
- Add the rest of the ingredients to the egg and sugar mixture and combine well. Once mixed, pour into a greased and lined baking tin (a 24cm loaf tin would be a good size, or split the batter into smaller individual tins).
- Top the mixture generously with frozen blueberries.
- Put the tin into the oven, and bake for 40 minutes until cooked (to check, insert a skewer – if it comes out clean, it is cooked).
- Remove the tin from the oven and allow it to cool slightly before removing the tin.
- Carefully remove the cake from the tin and allow it to cool fully on a cooling rack.
Are you looking for other moreish recipes to try using quark? If so, you may enjoy these:
Paris Creek Farms Bio-Dynamic Full Cream Quark is lovingly crafted in the Adelaide Hills using milk from carbon neutral dairy farms. Containing 15.6g of protein per serve, it’s the ideal ingredient for your next culinary adventure. Find your nearest retailer here to pick up a tub.