Sweet vanilla quark bake with raspberries

Sweet vanilla quark bake with raspberries: a simple oven classic with quark, egg, almond flour and maple syrup – moist, with plenty of protein and quick to make.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 472 kcal per serving
• Protein: 43 g
• Fat: 20 g
• Carbs: 30 g

Ingredients

• 200g quark
• 2 organic eggs
• 20g almond flour
• 50g raspberries
• 1 tbsp maple syrup

Method

You’ll need: oven · baking dish · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and have a small baking dish ready.
2. Stir the quark and eggs together in a bowl until smooth.
3. Stir in the maple syrup and almond flour until everything is evenly mixed.
4. Pour the mixture into the baking dish and scatter the raspberries on top or press them in lightly.
5. Bake at 180 °C for 20–25 min until the top is golden brown and the centre looks just set.
6. Let the vanilla quark bake cool briefly and serve it warm or lukewarm.

Good to know

Sometimes breakfast or dessert should simply be soft, warm and uncomplicated. This bake is exactly that: creamy, lightly fruity and pleasantly satisfying.

Swaps

Quark → skyr (similar protein content, often a little milder in flavour); maple syrup → date paste (usually a little more fibre); almond flour → ground almonds (a little moister, also contains vitamin E); raspberries → blueberries (milder, also contain fibre and polyphenols).

Allergens

Contains milk, egg and almonds; usually suitable for children if they can eat nuts, and in pregnancy generally fine with fresh, hygienically handled ingredients.