Ingredients
9 oz butter
3/4 cup sugar
5 None eggs
9 oz quark
3 3/4 cups whole wheat flour
6 tsp baking powder
5 oz dried apricots, chopped
3 oz flaked almonds
5 oz frozen cherries, thawed in a colander for 15 mins
2 oz white chocolate
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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Rotating stand for smooth cake frosting and decorating
Pit cherries and olives — jam, clafoutis, pie, tapenade
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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Rotating stand for smooth cake frosting and decorating
Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
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Preheat the oven to 400°F. Grease a Bundt cake pan and sprinkle with flour. Beat the butter with the whisk of a mixer until creamy. Gradually beat in the sugar and eggs. Beat in the quark. Mix the flour and baking powder together and quickly beat in. Fold in the apricots, almonds and cherries. Spoon into the pan and smooth out. Bake for 50-60 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins, then turn out onto a wire rack and allow to cool completely. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Using a teaspoon, drizzle the chocolate over the cake. Allow to dry.