Almond Loaf

Ingredients

• 200 g quark
• 100 ml milk
• 2 Eggs
• 6 tbsp oil
• 80 g sugar
• 1 tsp grated lemon zest
• 300 g flour
• 1 tsp Baking powder
• flour (for working)
• 200 g finely ground almonds
• 50 g sugar
• 1 Egg white
• 4 tbsp milk
• 1 egg yolk

Instructions

1. 1.

   Whisk the quark with the milk, eggs, oil, sugar and lemon zest. Stir in half of the flour, then knead the remaining flour with the baking powder. The dough should be smooth and firm, not sticky (use a little more or less milk if needed). Let rise for about 45 minutes.

2. 2.

   Preheat the oven to 180 °C (convection).

3. 3.

   Knead the dough again and roll it out on a well-floured surface into a square of about 35 × 35 cm. Mix the almonds with sugar, egg white and milk into a spreadable paste. Spread this over the dough and roll it up. Place on a baking tray lined with parchment paper and brush with egg yolk. Cut a zigzag pattern about 1 cm deep and let rise for another ~15 minutes. Bake in the oven for about 45 minutes until golden brown.

4. 4.

   Let cool and serve sliced.