This cake has a different taste, with these two little-used ingredients creating an interesting and mouth watering combination. It can be stored in a cake tin for up to two days, or served fresh and warm when out of the oven.
This cake is great as part of a picnic, as it can be easily stored and transported. Itâ€™s also great fresh and warm out of the oven with thick slices being covered in lashings of cream.
Quark is a type of cheese, but closer to yogurt than the more traditional cheese. In the Americas, itâ€™s quite hard to find, and only a few specialist retailers carry it, but have a look at â€˜baking cheeseâ€™ if youâ€™re able to find it.
To Serve 10
3tbsp Sunflower Oil
75g Caster Sugar
Zest of two Oranges
250g Self Raising Flour
3 or 4 Ripe Peaches
1tsp Brown Sugar
1.Â Â Â Â Â Â Heat the oven to 190 C (Gas Mark 5). Line a nine inch round cake tin with baking paper.
2.Â Â Â Â Â Â Place the Quark, Milk, Sunflower Oil, Eggs and Sugar in a large bowl, and beat until smooth.
3.Â Â Â Â Â Â Stir in the Orange Rind, half the Redcurrants and the Flour, making sure there are no lumps.
4.Â Â Â Â Â Â Spread the mixture evenly across the cake tin, before slicing the Peaches and scattering over the top of the cake mix, with the remaining Redcurrants. Sprinkle the Brown Sugar
5.Â Â Â Â Â Â Bake for forty five minutes, until golden brown, and cooked through.
6.Â Â Â Â Â Â Leave to cool for ten minutes, and then remove from the cake tray and take the paper away.
7.Â Â Â Â Â Â Serve warm or cold, with single cream.
Photo Courtesy of: Martijn Van Exel