Sunday brunch yoghurt cake


This Sunday I made a bit of a Swedish classic I think. You’re best off preparing this cake the night before and chill it as it’s very quick to make, but the cooling takes an hour or so and on Sunday morning I tend to be hungry! 

So take a bowl and quickly whisk together:

  • 250g quark (light is fine if you’re minding the calories)
  • 100g 0% fat Turkish yoghurt 
  • 2 eggs
  • 1/2 dl honey
  • 2 tablespoons plain wheat flour

Put it into two bowls of you want two big portions, or four bowls if you want slightly smaller ones. They are quite filling! Put them in the oven 25-30 minutes at 200 degrees. Once they’ve cooled top them with some icing sugar and berries. This morning I tried the new pineapple strawberries…don’t know what modification has happened there but they tasted good!