Step 1

Beat the egg yolks and sugar to a pale cream. Add the flour, quark, zest and juice, and combine.

Step 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.

Step 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.

Step 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.