Saturday Morning with Jack Tame •iHeart
Nici Wickes: Gently spiced quince cake - Saturday Morning with Jack Tame
Saturday Morning with Jack Tame
Quince season is upon us and this recipe offers something different from the usual quince paste. This beautifully fragrant cake is great for dessert or with a cuppa.
Quince
1.5L water 150g caster sugar 3 medium quinces 1 lemon
Cake 125g butter
200g honey 125g dark muscovado sugar (can use brown sugar) 2 medium eggs 1 cup poaching syrup from the fruit
250g self-raising flour 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp baking soda
1. Peel the quince and halve them. Place in a pot with water, lemon juice and sugar and simmer for one hour or until soft. With a sharp knife or spoon, remove the core when they’re cool enough to handle. Slice each quince into 4 slices.
2. Pre-heat your oven at 180 C. Grease and line a 23cm cake tin. Arrange the quince slices at the bottom in a single layer.
3. Melt butter and stir it into the muscovado sugar and honey in a mixing bowl. Whisk the eggs with 1 cup of the poaching liquid and pour these into the bowl and stir to combine. Add the dry ingredients and mix to a smooth batter. It will be a slightly runny batter but fear not! Pour over the quinces in the tin.
4. Bake the cake for around 40-45 minutes.
5. Serve warm with custard and cream or ice cream.
LISTEN ABOVE
Quince
1.5L water 150g caster sugar 3 medium quinces 1 lemon
Cake 125g butter
200g honey 125g dark muscovado sugar (can use brown sugar) 2 medium eggs 1 cup poaching syrup from the fruit
250g self-raising flour 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp baking soda
1. Peel the quince and halve them. Place in a pot with water, lemon juice and sugar and simmer for one hour or until soft. With a sharp knife or spoon, remove the core when they’re cool enough to handle. Slice each quince into 4 slices.
2. Pre-heat your oven at 180 C. Grease and line a 23cm cake tin. Arrange the quince slices at the bottom in a single layer.
3. Melt butter and stir it into the muscovado sugar and honey in a mixing bowl. Whisk the eggs with 1 cup of the poaching liquid and pour these into the bowl and stir to combine. Add the dry ingredients and mix to a smooth batter. It will be a slightly runny batter but fear not! Pour over the quinces in the tin.
4. Bake the cake for around 40-45 minutes.
5. Serve warm with custard and cream or ice cream.
LISTEN ABOVE
See omnystudio.com/listener for privacy information.
00:0000:00