Quark & Lemon Myrtle Cherry Cake
- The Rainbow Team
- Jul 2, 2014
- 1 min read
Ingredients
2 eggs separated
pinch salt
100gm sugar
1 Tbspn Lime Juice
60gm semolina
50gm roughly chopped macadamia nuts
1 teaspn Mango or Vanilla Essence
milk
2 teaspns Lemon Myrtle
140gm Quark
Beat egg whites with 1 Tbspn of the sugar abd 2 teaspns Lemon Myrtle until soft and peaky.
Mix egg yolks, remaining sugar, lime juice, semolina, macadamia nuts, Mango essence and 4 Tbspn milk.
In a saucepan combine 250ml milk, 140gm Quark. Bring to boil and then add egg yolk mix. Stir. Bring to boil. Cool for 10 minutes before folding in egg white batter.
Pour into a lightly oiled cake tin which has a layer of drained Morello cherries in it.
Bake 80 minutes on low (approx 130C)
Serve with Quark & Honey Cream (mix 2 Tbspns of Quark with a tespn of honey)
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