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 drain, and optionally puree to smooth
or
- peel the quince, and proceed as above, but do not puree
- cut the slices into 1cm pieces
Quince cake
150ml olive oil
200g castor sugar
2 eggs
350g plain flour
1 tsp cinnamon
1 tsp Bicarbonate of Soda
½ 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
- 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
