Fruit and Quark Cake is a light sponge cake with added fruit and a quark custard that’s added last to the top. Its light and moist and makes a delicious afternoon snack.
Take a look at our full range of Natural Flavoured Icing Sugars here.
Ingredients
- 3 Large Eggs
- 80g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your Choice)
- 100g Caster Sugar
- 200ml Milk (Whole or Semi Skimmed)
- 200ml Sunflower Oil
- 370g of Plain Flour
- 1 1/2 Tsp Baking Powder
- 125g Blueberries
- 125g Raspberries
Quark Custard
- 250g Quark ( Substitute for Cream Cheese if you prefer)
- 55g Sugar and Crumbs Natural Flavoured Icing Sugar (Flavour of your Choice)
- 1 Large Egg
Method
- Preheat the oven to 160c
- Whisk the eggs with the sugars for the cake until creamy.
- Next add in the oil and milk and whisk in again.
- Place the Flour and Baking Powder in a bowl and mix together then fold into the egg mixture. Give it a light whisk for a minute then place it in a baking dish about 25 x 32 cms. Spread evenly.
- Scatter the raspberries and blueberries on to the top of the mix and let them sink a little.
- Now add the quark, egg and sugar to the mixing bowl and whisk until a pale yellow and creamy. Spoon dollops on to the sponge mix sporadically. Sprinkle some Caster Sugar on the top.
- Bake in the oven for 30 mins until golden.
- Leave to cool completely before serving.
Eat within 3 days for freshness. Keep in the fridge.
