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.
|150 g||Unsalted butter, softened (Main)|
|125 g||Caster sugar|
|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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- 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.
For the slow-cooker poached quinces recipe, clickhere.