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Quince almond cake
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Prep Time:
20 minutes
Cook Time:
170 minutes
Total Time:
190 minutes
Indulge in a decadent quince cake for a delightful breakfast or snack!
Ingredients:
  • 250g butter, at room temperature
  • 268.75 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 3 eggs
  • 50.00 gm almond meal
  • 62.50 ml flaked almonds
  • 193.13 gm milk
  • 337.50 gm self-raising flour, sifted
  • Icing sugar, to serve
  • 2 large quinces, peeled, quartered, cored (see Note)
  • 215.00 gm caster sugar
  • 1 cinnamon quill
Instructions:
  • To make poached quinces, start by combining water and sugar in a saucepan over low heat until the sugar dissolves. Add cinnamon and quince, bring to a boil, then simmer for 1 1/2 hours until slightly pink and tender. Let it cool and then slice the quince.
  • Preheat your oven to 180C (160C fan forced). Grease a 22cm springform pan and line it with baking paper.
  • In a bowl, use an electric mixer with a paddle attachment to beat butter, sugar, and lemon rind until light and fluffy. Add eggs one at a time. Mix in almond meal and flaked almonds. Stir in milk and flour. Transfer 2/3 of the batter to the prepared pan. Layer with half of the quince, then spread the remaining batter over it. Top with the rest of the quince. Bake for 1 hour and 20 minutes or until a skewer comes out clean. Let it cool in the pan for 5 minutes before removing the sides of the pan.
  • Sprinkle warm or room temperature cake with icing sugar before serving.

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