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Wholegrain Rum Raisin Cake with Quark

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Wholegrain Rum Raisin Cake with Quark

The perfect wholegrain rum raisin cake with quark recipe with a picture and simple step-by-step instructions.

  • 200 gr Sugar
  • 200 gr Sanella
  • 4 pcs Eggs
  • 400 Gr Wholemeal spelled flour
  • 1 packet Vanilla sugar
  • 1 packet Baking powder
  • 300 gr Lowfat quark
  • 1 bag Rum raisins 125 gr.
  1. Mix the sugar, vanilla sugar and eggs with the soft Sanella until creamy
  2. Mix flour with baking powder and add to the egg butter mixture
  3. Add the quark and raisins and mix
  4. Place in a flat, greased pan (flour or breadcrumbs or brown sugar or chopped almonds) and bake for 60 minutes at 170 degrees Celsius
Dinner
European
wholegrain rum raisin cake with quark

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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