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Baked goods

Quark and semolina cake with raisins and honey

Name: Quark and semolina cake with raisins and honey
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 1 cup Milk; 500 g Quark (farmer's cheese); 4 Eggs; 5 tbsp Fine wheat semolina (farina); 100 g Raisins; 4 tbsp Honey

A flourless quark cake with milk-soaked semolina, eggs, raisins, and honey, baked at 200°C (400°F) for 40 minutes. Serves six.

Slovak cuisine · Translated from Slovak · October 24, 2026 · High-protein recipe · 19 g protein per serving

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Recipe at a glance

Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Temperature: 200 °C (400 °F)
Servings: 6 servings
Difficulty: Easy

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This quark cake with semolina, raisins, and honey is made without flour or sugar—honey and raisins provide the sweetness. Quark is a fresh cheese similar to farmer's cheese. Soak the semolina in milk for 15 minutes, then mix it with the quark and eggs and pour the batter into a 20 × 20 cm pan. Bake for about 40 minutes at 200°C (400°F). The recipe makes six servings. You can also use spelt semolina instead of wheat semolina.

Ingredients

6 servings

1 cup = 250 ml (metric cup)

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Instructions

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Pour the milk over the semolina, stir, and let stand for 15 minutes to allow the semolina to absorb the milk.
Add the remaining ingredients and mix until evenly combined. Spread the batter in a 20 × 20 cm pan lined with parchment paper.
Bake at 200°C (400°F) for about 40 minutes.

Tip: Honey in the batter speeds up browning, so the top darkens quickly at 200°C (400°F). If it browns before the center sets, cover the pan with aluminum foil for the rest of the baking time.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 290 kcal
Protein: 19 g
Carbohydrates: 38 g
of which sugars: 28 g
Fat: 7.9 g
of which saturates: 4.1 g
Fiber: 1.0 g
Salt: 0.3 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: Tvarohový koláčik s krupicou, hrozienkami a medom