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Quince Cake

Quince Cake

Quince preparation

1 large quince, or 300g poached fruit 1 tsp castor sugar for poaching the fruit

  • wash quince, do not peel
  • quarter and slice thinly
  • add 100ml water and 1 teaspoon castor sugar to a pan, add the sliced quince and bring to the boil
  • simmer on low until the quince is tender, about 5-10 minutes
  • once the quince is poached, scoop out the slices and drainers, drain and puree to smooth


  • peel the quince, and proceed as above but do not puree
  • cut the slices into 1cm pieces


150ml olive oil 200g castor sugar 2 eggs 350g plain flour 1 tsp cinnamon 1 tsp Bicarbonate of Soda tsp salt lemon zest 100g ground almonds demerara or brown sugar

  • line and grease an 200mm cake tin with a loose bottom
  • preheat the oven to 180°C
  • prepare the Quince as above, using either method 1 or 2.
  • beat together the castor sugar with the olive oil until it is thoroughly mixed
  • beat in the eggs, one at a time, until the mixture has increased in volume
  • sieve the flour, bicarbonate of soda, salt, and cinnamon
  • fold dry ingredients gradually into the oil and sugar mixture, creating a stiff mixture
  • stir in the quince, then ground almonds, and lemon zest
  • spoon mixture into the cake tin
  • sprinkle with some brown sugar and bake for about an hour, checking after 45 minutes
  • leave to cool
  • serve in slices with some soft whipped cream

Serves 12

Page last modified on 2018 Aug 30 06:43

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