Fruit cake

Ingredients for 1 servings:

• 600 g fruit of your choice (fresh or frozen)
• 60 g margarine (diet margarine)
• 120 g sugar
• 1 egg(s)
• 300 g low-fat curd cheese
• 1 pinch of lemon peel, grated
• 150 g wheat flour (wholemeal)
• 175 g wheat flour (type 405)
• 1 packet of pudding powder (vanilla)
• 1 pinch of cinnamon
• 5 pinches of baking powder
• 200 ml buttermilk
• 50 g almond(s), chopped
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C (top/bottom heat: 160°C). Grease the baking pan and dust with flour. Mix the wholemeal flour with the wheat flour, vanilla pudding powder, baking powder, and cinnamon. Cream the margarine and sugar until fluffy and then beat in the egg. Add the low-fat quark and lemon flavoring and mix until smooth. Alternately add the flour mixture and buttermilk to the quark mixture and mix the batter thoroughly for another 4 minutes. Pour most of the cake batter into the prepared baking pan. Spread the frozen raspberries on top of the batter and drizzle the remaining batter over the fruit to prevent it from burning during baking. Finally, sprinkle the chopped almonds over the cake. Place the cake in the preheated oven and bake for 60 minutes. If it’s starting to get too dark, you can cover the cake with aluminum foil. Tip: This cake freezes very well. You can also use different types of fruit as a topping for more variety. Apples, pears, peaches, rhubarb, cherries, and raspberries, for example, all work very well as toppings.