Inspired by the enormous fruit on a gnarly quince tree at the old butter factory (a very special Fleurieu location) I came home and poached quinces my favourite way, combining them with almonds in this magical cake. You can double the amounts if you want a higher cake, but I like it thin so you get plenty of quince per slice. Poached quinces can be easily replaced with poached pear quarters.
Ingredients
| 150 g | Unsalted butter, softened (Main) |
| 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 |
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Directions
- 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.
Note
For the slow-cooker poached quinces recipe, clickhere.
