Quark Bundt cake

Name: Quark Bundt cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 15-20 peeled whole almonds; 125 g dried apricots; 250 g Butter or margarine; 250 g Sugar; 4 Eggs (size M); 7-10 Tbsp juice and grated zest of 1 untreated lemon; 375 g Low-fat curd; 500 g Flour; 1 package Baking Powder; 75 g chopped almonds; 1 TEASPOON liquid vanilla flavouring; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

15-20 peeled whole almonds
125 g dried apricots
250 g Butter or margarine
250 g Sugar
4 Eggs (size M)
7-10 Tbsp juice and grated zest of 1 untreated lemon
375 g Low-fat curd
500 g Flour
1 package Baking Powder
75 g chopped almonds
1 TEASPOON liquid vanilla flavouring
1 TABLESPOON Icing sugar
7-10 Tbsp Grease

Directions

1
Grease a cake pan (22 cm Ø ) well and place an almond in each groove of the pan. Cut the apricots into small pieces. Stir the fat until creamy. Gradually add sugar, eggs, lemon juice and zest.
2
Stir in quark Mix flour and baking powder and stir in portions. Fold apricots, chopped almonds and vanilla flavouring into the dough and carefully fill into the tin and smooth it down. Bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 1 hour.
3
Allow the cake to cool briefly in the mould, turn out onto a cake rack and let it cool down. Dust with icing sugar. Whipped cream tastes good with it.