Lemon and almond quark cake
This lemon and almond quark cake is based on the traditional German crustless cheesecake. Instead of semolina I used almond flour; instead of sugar I used Stevia. So the cake is gluten-free, but feel free to use semolina and sugar if you want it sweet and gluten is not an issue for you. ( Fine polenta can be used too). Serve it warm or cold it with lemon curd, custard or fruit compote.
Ingredients
Method
- Preheat the oven to 150°C. Greased and line the base of a cake tin.
- Combine the almond flour, baking powder, bicarb and corn flour, then set aside.
- In another bowl mix the butter, quark and Stevia.
- Add the eggs, one by one, combine well then add the vanilla and lemon zest.
- Stir in the dry mixture and combine.
- Pour the batter into the cake tin.
- Bake in the middle of the oven for about 50-60 minutes. If the top is getting too brown, cover it with foil.
- Turn off the oven and open the door. Leave the cake to cool in the oven for 5 minutes, then take the tin out and let the cake cool in the tin for 15 minutes, then carefully remove it to a wire rack.
- Serve it lukewarm or let it cool completely before serving.