Quark cake with apricots

Ingredients

• 160 gplain flour
• 100 gsugar
• 2 tspbaking powder
• 1 pinchsalt
• 150 mlquark
• 3eggs
• 100 mlsunflower oil
• 6apricots
• 1brownie tin

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180 °C.

2. 2

   Mix dry ingredients

   Stir the flour, sugar, baking powder and salt together in a bowl.

3. 3

   Whisk wet ingredients

   In a separate bowl, whisk the quark, eggs and sunflower oil until combined.

4. 4

   Combine the mixtures

   Pour the wet mixture into the dry ingredients and fold together with a spatula.

5. 5

   Prepare the apricots

   Wash the apricots, halve them and remove the stones.

6. 6

   Fill the tin

   Grease a brownie tin and spread the batter inside. Arrange the apricot halves on top, cut side facing upwards.

7. 7

   Bake the cake

   Bake in the preheated oven for 30 minutes.

8. 8

   Cool and serve

   Leave the cake to cool, then cut it into squares. Serve with icing sugar.

What is quark cake with apricots?

Quark is a fresh, mild dairy product popular in parts of northern and central Europe. This simple cake uses it in the batter for a tender crumb with a gentle tang.

Here, halved apricots sit on top as the cake bakes, bringing a tart, fruity contrast to the sweet batter. The one-bowl-at-a-time method keeps the mixing manageable for a new baker.

Nutrition and macros by portion

The nutrition label shows one serving as written: 186 calories, 5g protein, 25g carbs, 10g fat.

The flour and sugar provide most of the carbohydrates, while sunflower oil contributes much of the fat. Eggs and quark supply protein, with smaller amounts from the flour. Serve a square with extra fruit or plain yoghurt for a more balanced plate.

Why quark works here

Quark: Its creamy texture blends readily with the eggs and oil, adding moisture and a slight tang. Use plain quark rather than a flavoured variety.

Oil: Sunflower oil mixes in easily and helps keep the crumb soft. Whisk it thoroughly with the eggs and quark before combining the wet and dry bowls.

Getting the batter right

Dry mixture: Stir the flour, sugar, baking powder and salt evenly so the raising agent is distributed throughout.

Folding: Once the wet mixture is added, use a spatula and stop when no dry flour remains. Overmixing can make the cake denser.

Arranging the apricots

Cut side up: Place the apricot halves with their cut surfaces facing upwards, as directed. This keeps the fruit visible across the top of the cake.

Even spacing: Distribute the halves across the batter so squares can be cut with fruit in each portion. If the fruit is very juicy, let excess juice drain before arranging it.

Checking when it is baked

Timing: The recipe gives 30 minutes at 180 °C. Ovens and tins can vary, so begin checking towards the end of the stated baking time.

Doneness: The top should look set and lightly coloured, and a skewer inserted into a cakey area should come out without wet batter. Let the cake cool before slicing so the squares hold together.

Choosing a tin and serving

Tin: Use a greased brownie tin, as specified in the method. A different-sized tin may change how thick the cake is and how quickly it bakes.

To serve: Cut into squares and finish with icing sugar. It also works well alongside plain yoghurt or a cup of tea.

Recipe notes & tips

• Bring the eggs and quark out of the fridge briefly before mixing so the batter combines more smoothly.
• Grease the brownie tin thoroughly, including its corners, to make the squares easier to lift out.
• Use ripe but still firm apricots so the halves keep their shape during baking.
• Fold the batter just until combined rather than beating it.
• Let the cake cool before cutting for neater portions.

Variations

• Use tinned apricots: Drain them well and pat dry before arranging them on the batter.
• Try other stone fruit: Use halved plums or peaches in place of the apricots.
• Add citrus zest: Stir a little lemon zest into the wet mixture for a brighter flavour.
• Use almond extract: Add a small splash to the wet ingredients for a complementary aroma.
• Finish with cinnamon: Dust a little cinnamon over the fruit before baking.

Common mistakes to avoid

• Skipping the tin grease: The cake can stick at the edges; grease the base and sides before adding batter.
• Overmixing the batter: Too much mixing can make the crumb heavy; fold only until the flour is incorporated.
• Using wet fruit: Excess juice can make the surface soggy; drain or pat the apricots dry.
• Cutting while hot: Warm cake may crumble; let it cool before slicing into squares.
• Guessing the bake: An underbaked centre stays gummy; check that the cake is set before taking it out.

How to store

Once completely cool, store the cake in an airtight container in the fridge and eat within 2–3 days. Bring a piece to room temperature or warm it briefly in the oven before serving.

Frequently asked questions