Ingredients:
3 free-range eggs, separated
75g sugar
2 tbsp plain flour
250g The Lake District Dairy Co. Quark
2 lemons, zest and juice
[hd]For the topping[/hd]
100g caster sugar
50g butter
50g unsalted pistachios
the zest and juice of 1 orange
method:
- Beat the egg yolks and sugar to a pale cream. Add the flour, quark, zest and juice, and combine.
- Whisk the egg whites until stiff and fold into the quark mixture. Grease a 20cm loose-bottomed deep tin. Bake in the oven at 180C/350F/Gas 4 for 50 minutes until golden brown.
- To make the pistachio caramel topping, gently melt the sugar and butter in a heavy bottomed small saucepan along with the pistachios and orange juice. Once it starts to bubble, take off the heat, allow to cool for ten minutes or so.
- Then gently pour over the cake and serve. For a lighter topping, cover the top with fresh berries (raspberries or blackberries work well) and a dusting of icing sugar.
