Yield: 6
Quince and Almond Cake
Combine the gnarly quince with almonds in this magical cake. You can double the amounts if you want a higher cake. Poached quinces can be easily replaced with poached pear quarters.
Prep Time
20 minutes
Cook Time
50 minutes
Total Time
1 hour 10 minutes
Ingredients
- 150 g Unsalted butter, softened
- 125 g Caster sugar
- 2 Eggs, medium
- ½ cup Plain flour
- 1 tsp Baking powder
- 75 g Ground almonds
- ¼ tsp Ground cardamom
- 1 tsp Vanilla extract
- 6 Quinces, poached, find recipe in notes below
Instructions
- Heat oven to 170C. Grease a 20cm springform cake tin and line the base with baking paper.
- Cream the butter and caster sugar until pale and fluffy. Beat in eggs, one at a time.
- Combine the flour, baking powder, ground almonds and cardamom and fold into the mixture with the vanilla extract.
- Spoon into the prepared tin and arrange quince quarters in a sunburst around the top. Don't press them down, the batter will rise up around them as they cook.
- Bake for 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean.
- Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin.
- Serve warm or at room temperature dusted with icing sugar.
Notes
Slow-cooked poached quince recipe here.
