Spring is coming and going. We’ve had heatwaves and cold snaps. Stone fruits are only just flowering, and I saw grape vines on the weekend that hadn’t even grown leaves yet. Of course there are some new fruits after winter. Berries are here, and there’s rhubarb and citrus. I’m still eating a lot of winter fruit though, and pulling my stewed quinces out of the freezer was a real pleasure.
The quinces had stayed in the freezer for ages, because it seemed like they deserved a better fate than topping a bowl of cereal. Finally I pulled them out and forced myself to find an inspiring way to use them. I’ve been enjoying reading Nigella Lawson’s book Feast, and her moist apple and almond cake looked like a promising gluten free option. At last I’d found the recipe to adapt for my quinces.
The cake is quite moist, and the eggs allow it to rise without any raising agent. Made with quinces it is the faintest bit pink, which is lovely. The quinces are stewed with spices, so the cake is richly fragrant, and heavy and moist with almond meal.
This cake is for my dad. Happy Birthday!
Ingredients for the Cake
285g cooked quince
8 eggs
325g ground almonds
275g caster sugar
a handful of flaked almonds
Method for the Cake
Preheat the oven to 180 degrees Celcius. Line a 22cm springform tin with baking paper.
Mash the stewed quinces with a fork until they form a puree.
Combine the pureed quince with the eggs, ground almonds, and caster sugar. Beat well.
Spread in the tin and sprinkle with flaked almonds.
Bake for about 45 min or until the cake springs back at the centre.
Ingredients for the Quinces
4 quinces
whole cloves, ground cinnamon
lemon rind
Method for the Quinces
Core the quinces and dice them up. It is ok to leave the skin on.
Put them in a saucepan with a few strips of lemon rind, about four cloves and a teaspoon or two of cinnamon. Just cover them with water.
Bring them to the boil, then simmer for at least an hour. If you want a really good pink colour they need to cook for ages. Just top up the water and boil them until you are satisfied.
This method will make more stewed quince than you need for the cake. You can use the rest on your porridge, or make some quince muffins.
Happy birthday to your dad! Nothing like a good, moist cake!
Comment by Manggy — 7 October 2009 @ 11:55 pm |
i love quince – when you stew it to put in the freezer, do you cook it with sugar, or just as is??
Comment by maria v — 8 October 2009 @ 12:54 am |
That sounds amazingly moist with the use of almond meal! Great recipe to share with my GF friends!
Comment by Lorraine @NotQuiteNigella — 8 October 2009 @ 9:53 am |
I am really curious about this quince stuff. I tried to make quince paste when it was in season, but it did not come up as I expect it. I shall try it again this year. The cake looks moist and lovely
Comment by arfi — 8 October 2009 @ 5:01 pm |
Happy Birthday to your dad! What a wonderful looking cake.
Comment by Y — 8 October 2009 @ 5:18 pm |
ohhh I just adore the color and the flaked almonds ontop! This would be so moist and delicious warm. yum yum!
Comment by Maria@TheGourmetChallenge — 9 October 2009 @ 10:32 am |
Your cake sounds amazing!I have never tried quinces, I should try it when I have the occasion!
Comment by Karine — 9 October 2009 @ 12:15 pm |
that’s so interesting! I don’t think I’ve ever heard of a quince cake before. Awesome!
Comment by burpexcuzme — 12 October 2009 @ 1:48 pm |
The sliced almonds look so pretty on top! I love stewed quince, I would have just gobbled up the whole tub
Comment by Christie @ Fig&Cherry — 13 October 2009 @ 3:06 am |
Happy Birthday to your dad, Arwen. I hope he was happy with the cake – it looks great!
Comment by Anita — 15 October 2009 @ 7:59 am |
Perfect looking cake, Arwen. I have some apricot puree in the freezer and now I know what to do with it.
Comment by Leela@SheSimmers — 21 October 2009 @ 7:22 am |
I’m thrilled to add this recipe to my “to-try” list as I’ve never tried baking with quinces but have always wanted some ideas on how to use this fruit. Plus in my line of work, it’s always helpful to have gluten-free recipes to share.
Comment by Elaine — 23 October 2009 @ 2:24 am |
I love fruit in bakes Arwen, & this cake is moist & yum! I have begun using a lot of almond meal in my bakes as well…just makes every bite so much more worthwhile!
Comment by deeba — 30 October 2009 @ 1:58 am |
yum – I love the sound of this cake – have been looking for gluten free cakes for my family – and made a few quince cakes this year though still not managed to blog them
Comment by Johanna — 30 October 2009 @ 5:49 pm |