Raisin Apricot Quarkcake
Indulge in the delightful flavors of a Raisin Apricot Quarkcake, a rich and moist dessert that's perfect for any occasion. This European-inspired cake combines the creamy tanginess of quark (or ricotta as a substitute) with the natural sweetness of dried apricots and raisins, creating a harmonious blend of textures and tastes in every bite. Enhanced with a tender crumb thanks to a touch of milk and delicately flavored with vanilla, this quark cake is both comforting and sophisticated. The golden-brown crust offers a satisfying contrast to the soft, luscious interior, while a dusting of powdered sugar adds the perfect finishing touch. Easy to prepare in under 20 minutes and baked to golden perfection, this versatile cake is ideal for teatime, brunch, or as a simple yet elegant dessert. Whether you’re a fan of European-style baked goods or just looking for something special, this Raisin Apricot Quarkcake will quickly become a favorite in your recipe repertoire.
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Recipe Information
Ingredients
- 500 grams Quark (or ricotta cheese as a substitute)
- 200 grams All-purpose flour
- 100 grams Butter (softened)
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 100 grams Dried apricots (chopped)
- 100 grams Raisins
- 50 milliliters Milk
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform pan or line the bottom with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy using a hand or stand mixer.
Add in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until well combined.
Gently fold in the quark, ensuring the mixture is smooth and free of lumps.
Add the chopped dried apricots and raisins to the batter, stirring just enough to distribute them evenly throughout the mixture.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before carefully removing it. Transfer to a wire rack to cool completely.
Once cool, dust the top with powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.8 g | 20% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 38.0 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
