This can be made as a one traybake or 20 individuals muffins – you choose!
20 minutes
30 minutes
Easy
1
Preheat the oven to 180C/160C fan/ gas 4.
Whisk together the sugar and sunflower oil, add to this the eggs then the Quark.
Next add all the other dry ingredients followed by the raisins, carrot and coconut.
Stir well and pour into a small, deep lined roasting tray, or cased muffin tin.
Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean.
Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add the Quark,
the butter and honey and mix well until smooth.
Top your cake or muffins with the icing.
Enjoy!
For the cake:
For the icing:
This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.
This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.
Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.
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