Ingredients
400 g flour
1 pack of baking powder
100 g hazelnuts, ground
250 g low-fat quark
150 g sugar
200 g butter
4 eggs
1 pack of bourbon vanilla flavor
100 g candied lemon peel
100 g candied orange peel
200 g raisins
150 g marzipan paste
1 pinch of coriander
1 pinch of nutmeg, grated
75 g rum for soaking
Also:
100 g butter
100 g icing sugar for dusting
Preparation
Chop or cut the raisins, candied lemon peel and candied orange peel into small pieces, soak in rum and leave to soak well.
Grease a drip pan approx. 32 x 39 cm. Preheat the oven to 190 °C top/bottom heat, fan oven: 175 °C.
Roast the hazelnuts in a coated pan without fat. Grate the marzipan coarsely, ideally by placing it in the freezer beforehand.

Mix the flour and baking powder, put it in a bowl, add the nuts, quark, sugar, bourbon vanilla, eggs, butter and the spices and make a shortcrust pastry. Add the soaked raisins, candied orange and lemon peel to the dough and knead it with the marzipan. Put the dough in the drip pan and smooth it out. Bake in the preheated oven for approx. 20 – 25 minutes.

For the top, melt the butter and spread it on the still warm cake. Dust with icing sugar and cut into pieces or cubes. Allow to cool.