cost cuttingeco friendly

Turkish Quark Cake

eggs,

sugar

tbsp plain flour

The Lake District Dairy Co. Quark

lemons, zest and juice

[hd]For the topping[/hd]

caster sugar

butter

unsalted pistachios

orange

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

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.

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.

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.

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Turkish Quark Cake

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