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Quince almond cake recipe



This moist quince cake is a perfect treat for a special morning tea.

20m prep
2h 50m cook
10 servings

12 Ingredients

* 250g butter, at room temperature

* 1 1/4 cups caster sugar

* 1 tsp finely grated lemon rind

* 3 eggs

* 1/2 cup almond meal

* 1/4 cup flaked almonds

* 3/4 cup milk

* 2 1/4 cups self-raising flour, sifted

* Icing sugar, to serve

Poached quinces

* 2 large quinces, peeled, quartered, cored (see Note)

* 1 cup caster sugar

* 1 cinnamon quill

4 Method / Steps

Step 1

Make poached quinces: Place 3 cups (750ml) of water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Add cinnamon and quince. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until slightly pink and tender. Set aside to cool. Slice quince.

Step 2

Preheat oven to 180C or 160C fan-forced. Grease the base and sides of a 22cm spring form pan and line with baking paper.

Step 3

Use an electric mixer with a paddle attachment to beat butter, sugar and lemon rind in a bowl until light and fluffy. Beat in eggs, 1 at a time. Stir in almond meal and flaked almonds. Stir in milk and flour. Spoon 2/3 of the batter into the prepared pan. Top with half of the quince. Top with remaining batter. Top with remaining quince. Bake for 1 hr 20 mins or until a skewer inserted in the centre comes out clean. Stand in pan for 5 mins, then remove sides of the pan.

Step 4

Serve cake warm or at room temperature sprinkled with icing sugar

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