Moist semolina and quark cake with sour cherries

desserts Baking sweet bake
Total: 1 hr | Active: 20 min.
vegetarian

Our semolina and quark cake tastes wonderfully fruity and is incredibly moist. Made without flour and butter, and topped with delicious sour cherries and coconut flakes, this cake can be enjoyed all year round. Fun fact: This recipe is inspired by one that our grandma found years ago in an old-school gossip magazine. We’ve modified and perfected it a few times. We swear by the homemade apricot jam.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 12 pieces

Cake mixture
6  eggs
120 g sugar
1 parcel vanilla sugar (approx. 8 g)
1  organic lemon, use grated zest
120 g durum wheat semolina
500 g low-fat quark
1 glass morello cherry (sour cherry) (approx. 340 g, rinsed, drained
To bake
2 tbsp apricot jam, stirred until smooth
2 tbsp coconut flakes

How it's done

Cake mixture

Using the whisk on a mixer, beat the eggs, sugar, vanilla sugar and lemon zest in a bowl until the mixture becomes lighter in colour and frothy. Mix the semolina and quark into the mixture. Transfer the cake mixture to the prepared tin, arrange the sour cherries on top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Spread the jam on top of the cake and sprinkle with coconut flakes.

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