This cake is a regular guest in our cake cabinet and has proved hugely popular! With a heaped topping of blueberries, it makes a beautiful and mouth watering centre piece for a special event or afternoon tea.
20 minutes
50 minutes
Medium
6
Step 1
Preheat oven to 160 °C. Grease and line a 20cm round cake tin.
Step 2
Place butter, flour, sugar, eggs, baking powder and vanilla extract into a bowl and beat with a hand mixer for a few minutes until the mixture looks light and fluffy.
Step 3
Add the vanilla quark and lime zest and beat the mixture for another 30 seconds. Stir through two handfuls of blueberries.
Step 4
Pour the mixture into the cake tin and bake for 40 – 50 minutes.
Step 5
To make the icing beat the cream cheese and icing sugar together until smooth. Add the lime zest and juice and stir through.
Step 6
Once the cake has cooled spread the icing on top and sprinkle with the remaining blueberries.
Enjoy!
180g unsalted butter, softened to room temperature
225g self raising flour
180g caster sugar
3 free range eggs
1 tsp baking powder
1 tsp vanilla extract
60ml vanilla quark
1 punnet of blueberries
zest of 3 limes
For the icing:
150g cream cheese
75g icing sugar
zest and juice of 2 limes
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
