This moist quince cake is a perfect treat for a special morning tea.
2h 50m cook
* 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
* 2 large quinces, peeled, quartered, cored (see Note)
* 1 cup caster sugar
* 1 cinnamon quill
4 Method / Steps
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.
Preheat oven to 180C or 160C fan-forced. Grease the base and sides of a 22cm spring form pan and line with baking paper.
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.
Serve cake warm or at room temperature sprinkled with icing sugar
source – tastecom