Chocolate Protein Cake with Cherries

Ingredients

For 2 servings

• 3 large eggs
• 1 medium ripe banana (about 120 g peeled)
• 150 g (⅔ cup) low-fat quark or cottage cheese
• 40 g (about 1⅓ scoops) chocolate whey protein powder
• 100 g (1 cup) whole spelt flour or other wholemeal flour
• 5 g (1 tsp) baking powder
• A little oil for the pan
• 100 g (⅔ cup) pitted sour cherries, fresh or frozen and thawed
• 20 g (2 tbsp) dark chocolate, chopped

Instructions

1. 1Preheat the oven to 180 °C (350 °F). Line a small baking pan, about 20 × 20 cm (8 × 8 in), with parchment paper and brush it lightly with oil.
2. 2Mash the banana in a large bowl with a fork until smooth, then add the eggs and quark and whisk until well combined.
3. 3Add the protein powder, flour and baking powder and stir just until no dry flour is left. If the batter is too thick to spread, add a little water, one tablespoon at a time.
4. 4Pour the batter into the pan, smooth the top and bake for about 30 minutes, until the cake has risen and a toothpick inserted in the center comes out clean.
5. 5While the cake is still warm, scatter the cherries over the top and sprinkle with the chopped chocolate so it melts slightly.
6. 6Let the cake cool for 10 minutes, then cut it into 4 pieces, 2 per serving.

Tips

• 💡 Any fruit works instead of the cherries. Raspberries, blueberries or sliced strawberries are all great.
• 💡 Using vanilla or unflavored whey? Add 10 g (2 tbsp) of unsweetened cocoa powder to the batter.
• 💡 Check the cake after 25 minutes. Whey dries out quickly, so a slightly moist crumb is better than an overbaked one.
• 💡 Frozen cherries release juice as they thaw, so drain them well before putting them on the cake.
• 💡 The cake keeps in a covered container in the fridge for up to 3 days.