|Photo provided by Devin Hart|
50 grams butter
1/2 cup sugar
1 cup quark
2 eggs, separated
1/2 cup ground almonds
1/4 cup semolina or instant polenta
2 lemons, zest and juice
1/2 cup lemon curd
Preheat the oven to 170C or 150C if fan-forced, butter and flour a 20 cm spring-form cake tin.
Cream butter and sugar in a large bowl.
Beat in quark and egg yolks until well combined.
Stir through, almonds, semolina, lemon zest and juice.
Whip egg whites until soft peaks form and fold through quark mixture.
Pour into prepared tin and bake for 1 hour.
Remove from pan and spread lemon curd over the top.
Prep time: 15 minutes
Cooking time: 1 hour