Ingredients

For the batter:

• 150 g spelt flour (type 630)
• 8 g baking powder
• 50 g organic, low-fat quark (lactose-free)
• 45 g organic butter (lactose-free)
• 1 large egg
• 75 g sugar
• A pinch of salt

For the cherry filling:

• 1 jar of sour cherries (350 g drained weight)
• or 350 g of fresh cherries, pitted
• 1–2 tbsp sugar
• 1 packet of vanilla pudding powder
• or 1/2 teaspoon of ground vanilla + 30 g cornflour

For the crumbs:

• 70 g spelt flour (type 630)
• 30 g organic butter (lactose-free)
• 30 g organic, low-fat quark (lactose-free)
• 50 g sugar
• A pinch of vanilla

How it’s done

Pre-heat the oven to 180°C (static heat). Grease the baking tin with butter. Mix the flour with the baking powder. Mix the organic butter with the sugar, vanilla sugar, salt, organic quark and egg. Add the flour mixture, and briefly work into a thick batter. Spread the thick batter evenly in the baking tin. To make the crumbs, put all the ingredients in a bowl and work into crumbs – it’s best to use your hands, or alternatively, the dough hook on your mixer. They are soft but will turn crispy once baked!

Put the cherries in a saucepan and collect the juice. Pour some of the juice back into the jar, add the vanilla pudding powder and two tablespoons of sugar, and shake well. Heat the cherries and juice in the saucepan, and then add the vanilla pudding powder mix and briefly bring to the boil until a jelly has formed. Spread the jellied cherries over the batter, then sprinkle the crumbs on top, and bake the cake for around 40 minutes.

Tips: Don’t have a square baking tin? You can also use a 22 cm springform baking tin. The organic low-fat quark is quite runny. If you don’t manage to get to an organic supermarket, you can also use yoghurt. The consistency is very similar, and should work without a problem!