Urda loaf cake with chocolate and Turkish delight

Name: Urda loaf cake with chocolate and Turkish delight
Ingredients: 3 eggs; 150 g sugar; 60 ml milk; 250 g flour; 1/2 packet (5 g) baking powder; 1 teaspoon vanilla extract; 200 g urda; 40 g Turkish delight (2 pieces); 20 g chocolate (4 squares)

Dessert - Urda loaf cake with chocolate and Turkish delight by Anastasia N. - Recipia

In this Urda loaf cake with chocolate and Turkish delight, well-drained urda, a fresh whey cheese, keeps the crumb together, and the little pieces stay visible when you slice it. I crumble the urda finely, with no large lumps; the eggs beaten with sugar give the batter volume, and after baking the crumb is soft, with chocolate and Turkish delight visible in every cooled slice. Prep: 20 minutes. Cook: 50 minutes. Rest: 60 minutes. Total time: 130 minutes. Servings: 8. Approximately 290 kcal and 9 g protein per serving.

Ingredients

3 eggs
150 g sugar
60 ml milk
250 g flour
1/2 packet (5 g) baking powder
1 teaspoon vanilla extract
200 g urda
40 g Turkish delight (2 pieces)
20 g chocolate (4 squares)

Preparation

1. Beat the 3 eggs with 150 g sugar until they double in volume. 2. Pour in 60 ml milk, then add 250 g sifted flour, 5 g baking powder and 1 teaspoon vanilla extract. Mix until smooth. 3. Finely crumble 200 g urda by hand or blend it, then fold it into the batter. Cut 40 g Turkish delight into small pieces and chop 20 g chocolate, add them and mix. 4. Pour the mixture into a loaf tin lined with baking paper. Bake at 160°C for 50 minutes, until lightly browned and a toothpick inserted into the batter comes out without any raw batter on it. 5. Leave the loaf cake to cool for 60 minutes, then slice it.

Notes

You can swap the regular chocolate for 4 squares of dark chocolate; its more bitter taste goes well with the sweet Turkish delight. The batter contains gluten from the flour, dairy from the urda, and eggs. Choose fresh urda with a fine texture and not much whey; if it is wet, leave it to drain in a sieve before mixing it in. If the Turkish delight is very soft and sticks to the knife, chill it for 15 minutes before cutting it into small pieces. I use a loaf tin about 25 × 11 cm, for substantial slices. If the top browns too quickly, place a sheet of baking paper over it. Keep the loaf cake in a sealed container in the fridge and eat it within 3 days. The slices go well with coffee or black tea, especially when the chocolate is bitter.