- 150g (2/3 cup) unsalted butter, at room temperature, plus extra for greasing
- 225g (1 cup) caster sugar
- 3 large eggs
- 1 lemon, zest only, finely grated
- 300g (1 1/4 cups) quark
- 100ml whole milk
- 2 tsp baking powder
- 375g (2 3/4 cups) self-raising flour
- 1 tbs cornflour
- 500g (2 cups) quark
- 100ml thickened cream
- 65g (1/2 cup) icing sugar, sifted
- 1 tsp vanilla extract
- 1 passionfruit
- 1 handful blueberries
- 2 tbs blanched almonds, finely chopped
Preheat the oven to 180C (350F). Grease and line the base of a 25cm high-sided springform cake tin.
Cream together the butter and sugar in a large mixing bowl until pale and fluffy. Beat in the eggs, one by one, followed by the lemon zest. Stir in the quark and milk.
Fold in the baking powder and flour in three additions until an even batter forms. Spoon and scrape the batter into the prepared tin. Rap the tin on a flat surface a few times to help settle it.
Bake for about 50-60 minutes until risen and pulling away from the edges of the tin or when a skewer inserted into the centre of the cake comes out clean.
Remove the tin to a wire rack, letting the cake cool completely. Once cool, turn out the cake onto a serving platter.
To serve, beat the quark with the cream, icing sugar and vanilla extract in a mixing bowl until thick and creamy. Spread on top of the cake with a damp palette knife. Halve the passion fruit and scoop out the seeds and pulp onto the cake.
Garnish with blueberries and chopped almonds before slicing and serving.
Note: Quark is a soft, creamy and mildly tangy cheese with a similar texture to sour cream. Look for it in selected health food stores, delicatessens and some supermarkets.