March 29th, 2014

Quark Loaf

Quark loaf

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)


Wet ingredients

  • 150g butter
  • 100g sugar
  • 1 package (1 Tbsp) vanilla sugar
  • 1 egg
  • 250g quark
Dry ingredients

  • 200g flour
  • 1/2 package (2 tsp) backing powder


  1. Mix all wet ingredients and add to mixed dry inredients.
  2. Pour mixture evenly into loaf form and place in oven.
  3. Remove when golden and poking with skewer comes out clean.

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