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. It’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, it’s quite hard to find, and only a few specialist retailers carry it, but have a look at ‘baking cheese’ if you’re able to find it.

To Serve 10

150g Quark

3tbsp Milk

3tbsp Sunflower Oil

2 Eggs

75g Caster Sugar

Zest of two Oranges

100g Redcurrants

250g Self Raising Flour

3 or 4 Ripe Peaches

1tsp Brown Sugar

1.       Heat the oven to 190 C (Gas Mark 5). Line a nine inch round cake tin with baking paper.

2.       Place the Quark, Milk, Sunflower Oil, Eggs and Sugar in a large bowl, and beat until smooth.

3.       Stir in the Orange Rind, half the Redcurrants and the Flour, making sure there are no lumps.

4.       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.       Bake for forty five minutes, until golden brown, and cooked through.

6.       Leave to cool for ten minutes, and then remove from the cake tray and take the paper away.

7.       Serve warm or cold, with single cream.

Photo Courtesy of: Martijn Van Exel