I first had this as muffins at a friend’s house a year or so ago. It is rare that I have a craving for something a few weeks or months after eating something without having thought about it since. The tart yogourt flavour is what makes this simple cake so special. Unfortunately I have been unable to reproduce the flavour with anything but quark, a typically German yogourt made using sour milk, isn’t very accessible outside Europe as far as I know. The great appeal of this loaf, besides the flavour, is the complete simplicity of preparation.
I usually double the ingredients to make a full size loaf. It takes a little longer to cook obviously.
Servings: Dessert for 6
Preparation: 10 minutes
Cooking: 40 minutes @ 180°C (355°F)