Host: Jeni Surmon

Quince cake

Posted: 21 February 2013

Quince Cake

200g soft unsalted butter

200g caster suger

4 eggs

1 teaspoon vailla extract

280g self-raising flout, sifted

80g ground almonds

140ml Greek-style yoghurt

Icing sugar and extra yoghurt to serve

Poached Quince

2220g (1 cup) caster sugar

2 quince, peeled, quartered and cored

1 vanilla bean, split lengthways

For poaches quinces. Combine sugar and 2 cups water in a saucepan and stir over low heat until sugar dissolves, bring to the boil, then remove from heat. Place quinces and vanilla bean in a heavy-based roasting pan, pour sugar syrup over, cover with foil and bake at 150C for 2-2 1/2 hours or until quinces are tender. Uncover and cool quinces in syrup. Drain quinces, reserving syrup and slice lenthways into thirds.

Using an electric mixer, beat butter and sugar until light and fluffy, then add eggs, one at a time, beating well after each. Add vancilla extract and beat for another minutes, then fold in flour and ground almonds until just combined. Stir in yogurt, then spoon half the batter into a baking paper-lined 24cm springform pan and place boached quince slices, slightly overlapping, over batter, then cover with remaining batter. Bake at 180C for 1 hour or until a cake tester withdraws clean.

Serve quince cake, dusted with icing sugar, warm or at room temperature with yoghut and a little poaching liquid to the side.

A glass of Mt Surmon 100 Blossoms is a perfect match.

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