(from an old Saison Magazine)
one vanilla pod
150g full-fat quark (curd)
230g ground hazelnuts
1/2 sachet baking powder
a bit of brown sugar for sprinkling
butter, for greasing the tin
icing sugar, for dusting
Preheat the oven to 200°C. Line a 24cm round cake tin with parchment paper and butter the edges.
In a large bowl, cream together the eggs and the sugar with an electric hand whisk. Keep mixing for about 5 minutes until you have a pale and fluffy batter.
Scrape out the seeds from the vanilla pod. Add and mix shortly. Add quark, ground hazelnuts, flour and baking powder. Mix well until you have a creamy batter.
Fill the batter into your prepared cake tin. Wash, halve and stone the peaches. Place the peach halves on your cake, cut surface facing up, press slightly into the batter. Sprinkle with a bit of sugar.
Bake the cake for about 30-35 minutes.