Do you know that feeling when you are craving something sweet but you want it to be nutritionally well-balanced and tasteful? We are lately trying to prepare not only lunch but small snacks for work as well, salty as well as sweet… So Lukas has got a taste for something with poppy-seeds (meaning poppy-seed strudel) and so I didn’t have a choice but to think about a recipe for a quick treat (because making a strudel is not just so easy… but about this maybe sometime later). My glimpse into our fridge gave me an idea. It should be a bundt cake! I had a freshly bought amazing farmers quark, butter and eggs from my mothers chicken. The only thing left was to think about was finding an alternative sweetener. We are lately trying to substitute all refined sugar in our diet. So I have experimented a bit and used ripe bananas instead of white sugar – it is always a safe bet. And, surprisingly, they match with this recipe nicely. Their taste isn’t overwhelming at all and they fuse into the bundt cake nicely. So let’s give them a try! And here is the recipe 🙂
- 250 g quark, high fat (I mean really high fat, I’ve got one with 20% fat from a farmer and it makes a great difference)
- 2 bigger ripe bananas
- 2 – 4 tbsp honey
- 3 eggs
- 55 g butter
- 125 g spelt flour
- 100 g ground poppy-seeds
- 70 ml milk
- 1 tsp baking powder
- juice from a half lemon (ca 3 – 4 tbsp) and zest
- pinch of salt
Preheat the oven to 180°C. Split the eggs into yolks and whites. Cube the butter and melt it. Mash the bananas with a fork and add the honey, egg yolks, quark, and the lukewarm melted butter. At last, add the lemon juice and zest. Measure the flour and mix it with baking powder, vanilla and ground poppy-seeds. Whip up the egg whites with a pinch of salt. Mix the dry ingredients into the banana mixture. Add the milk in parts until you get a nice smooth dough. It shouldn’t be too runny nor thick so the egg whites wouldn’t collapse when folded in. You might need a bit more milk depending on the size and ripeness of your bananas and the size of the eggs. At last, fold the whipped egg whites into the dough.
Thoroughly grease a bundt pan and coat it with flour (depending on your pan, I usually don’t coat mine with flour but I have tested that it works, you don’t want to be smashing around with the pan to get it out :)) Bake the bundt cake in the oven for 40 – 50 minutes until golden brown. A wooden skewer inserted into its center should come out clean. This dough has a tendency to brown really fast because of the bananas. Therefore, if the bundt cake starts to brown too quickly, cover it for the last 10 – 15 minutes of baking with aluminum foil. The cake has to cool down after baking so it will come out from the pan easily. To finish it off you could sprinkle a bit of powdered sugar on top if you find it lesser sweet 🙂 You can achieve a nice effect by sprinkling it with coconut flour as well. The bundt cake is nice and moist, delicate and when you spread some homemade raspberry jam on top, it’s extremely suitable for breakfast paired with a cup of coffee. Not only at weekends 🙂 I wish you nice baking and a wonderful day!