Honey & caraway olive oil cake with Quark

dsc_0453dsc_0455 This cake may seem plain or even prudent, but there’s much to be said for it’s humble simplicity. The delicate flavour of the caraway perfectly compliments the hint of lemon, and is all set on top of an unusually moist texture.

The cake gets its satisfyingly moist, soft texture thanks to the Quark. Quark is a low-in-fat cheese product similar to yoghurt. It’s a perfect dairy option for baking with as its naturally low fat content and mild acidity gives a cake feather-light moisture without risk of stodge or greasiness.

And not that I’m one for promoting “healthy baking”, but by happy accident this cake uses no sugar or butter, so there’s really no excuses not to indulge in every humble slice.

Saturday 19th January is the first ever World Quark Day…. To get involved, and learn more about this superfood of baking and how to use it, go to the Queen of Quark website (www.queenofquark.com), where you can download the FREE e-book to get started straight away, via the link on the site.

While you’re here, enter our GIVEAWAY: Two lucky winners will receive a beautiful and exclusive hard-back recipe book – The Ultimate Quark Guide and Cookbook (pictured below).  Happy Quarking!

CLICK HERE to enter! –> a Rafflecopter giveaway

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Ingredients

250g Quark low fat cooking cheese

160ml olive oil, plus more for coating the pan

225g runny honey

0.5 teaspoon caraway seeds

1 teaspoon lemon zest

3 large eggs

200g plain flour

0.5 teaspoon baking powder

0.5 teaspoon bicarbonate of soda

Pinch salt

Method

Pre-heat oven to 160ºc (or 140ºc for fan oven.)

Grease a 9-inch round cake tin or springform tin lightly with a little oil or butter. Line  greaseproof paper and lightly grease the paper too.

Whisk together the Quark, olive oil, honey, caraway, and lemon zest in a bowl, or beat in the bowl of an electric mixer until smooth. Gradually add the eggs one at a time, still beating.

Add the flour, baking powder, bicarbonate of soda, and salt. Stir gently with a spatula until the batter is mostly smooth – do not overmix or worry about a few lumps as the crumb of the cake is a little irregular. Transfer the batter to the lined tin, and spread evenly.

Bake until the top is lightly browned and a skewer comes out clean – 30 to 45 minutes. The top may crack a little.

Let it cool for 10 minutes before removing it from the tin onto a cooling rack. When cool, dust over some icing sugar and serve with a drizzle of honey and a little yoghurt or more Quark.

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#worldquarkday #quarkupyourlife


GIVEAWAY Ts & Cs

This giveaway is open to UK entries only. Entrants must be age 18 or over. The winner will need to respond within 28 days of being contacted; failure to do this may result in another winner being selected.

The prize is offered and provided by Queen of Quark.  The prize is to win one of two copies of the hardback ‘Ultimate Quark Guide & Cookbook’ worth £20. There is no cash alternative and the prize is not transferable.

The deadline is Sunday 20th January, winners will be announced shortly afterwards.


 

This is a sponsored recipe post in collaboration with the Queen of Quark, but the recipe and thoughts are my own. 

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