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Apricot, quark, and semolina bake
A flourless quark, semolina, and yogurt bake with 1 kg of peeled apricots and an almond topping, baked for an hour. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 35 min
- Cook time
- 1 hr
- Total time
- 1 hr 35 min
- Temperature
- 175 °C (350 °F)
- Servings
- 4 servings
- Difficulty
- Medium
This apricot, quark, and semolina bake is made without flour and contains a full kilogram of juicy fruit. The apricots are briefly blanched, peeled, and chopped, then combined with semolina and baking powder and folded into a mixture of strained quark (farmer's cheese), eggs, butter, sugar, yogurt, and lemon. The mixture is spread in a greased 26 cm pan coated with ground almonds, with more almonds sprinkled on top.
The bake cooks for an hour at 175 °C (350 °F), until golden on top.
Ingredients
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Instructions
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- Dip the apricots in boiling water for 2–3 seconds, then remove them and rinse with cold water. Peel, pit, and chop them. Press the quark through a sieve. Let 50 g of the butter soften, then beat it with the sugar. Add the salt and quark and mix, then stir in the zest of one lemon, the eggs, and the yogurt.
- Mix the semolina with the baking powder, add the apricot pieces, and mix thoroughly. Combine the quark mixture with the apricot mixture. Grease a baking pan, ideally 26 cm in diameter, with 20 g of butter and sprinkle with half the almonds.
- Spread the quark and apricot mixture in the pan and smooth the top, using a wet knife, for example. Sprinkle with the remaining ground almonds. Bake in an oven preheated to 175 °C (350 °F) for 60 minutes, until golden on top.
Tip: Let the chopped apricots drain in a strainer for a little while; otherwise, their juice could leave the center watery before the semolina has time to thicken it.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 688 kcal
- Protein
- 31 g
- Carbohydrates
- 76 g
- of which sugars
- 60 g
- Fat
- 32 g
- of which saturates
- 15 g
- Fiber
- 7.6 g
- Salt
- 1.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tvarohovo-krupicový nákyp s marhuľami bez múky
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