QUINCE AND HONEY CAKE RECIPE - OLIVEMAGAZINE
Quince and honey is a great autumnal flavour combination. Try them together in this recipe for an easy quince and honey cake that looks really impressive.
Provided by OLIVEMAGAZINE.COM
Categories Recipes
Total Time 4 hours 30 minutes
Number Of Ingredients 8
Steps:
- Heat the oven to 160C/fan 140C/gas 3. Halve the quinces, scoop out the cores (you might need a small knife to do this) and put them skin-side down in a small baking dish. Add a spoonful of honey to the centre of each and pour water around the edge to come 1½ cm up the side. Cover tightly with foil and bake for 3 hours, or until they feel tender to the point of a knife. Lift out the quinces, cool and peel off the skins. Slice them thinly. Simmer the juice until it has reduced to syrup and then cool.
- Butter and line a 20cm springform cake tin and arrange the quince slices in the base. Heat the honey, butter and sugar together until it is completely melted then bring to a boil. Turn off the heat and cool to warm, then beat in the eggs and fold in the flour and allspice. Spoon the cake mix over the quince slices and bake for 1 hour, or until a skewer comes out clean (bear in mind the quince will be sticky, so check for cake mixture only). Cool for 5 minutes, then loosen the side of the tin and turn the cake onto a serving plate and lift off the base. Carefully peel off the paper. Brush over some of the quince juices and serve the rest with the cake if you like.
Nutrition Facts : Calories 552 calories, FatContent 25 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 72 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 2 grams fibre, ProteinContent 6 grams protein, SodiumContent 0 milligram of sodium
QUINCE POLENTA CAKE RECIPE | ALLRECIPES
Quinces in a cake! This polenta and almond flour cake with a hint of orange is topped with fresh quinces. It's a deliciously delicate cake that just happens to be gluten-free.
Provided by Buckwheat Queen
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.
- Place quince in a bowl and cover with fresh water; add lemon juice and set aside.
- Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan.
- Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.
- Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.
- Allow to cool about 30 minutes before topping with sliced almonds.
Nutrition Facts : Calories 190.3 calories, CarbohydrateContent 18.8 g, CholesterolContent 71.5 mg, FatContent 10.3 g, FiberContent 2.6 g, ProteinContent 7.7 g, SaturatedFatContent 1.5 g, SodiumContent 225.6 mg, SugarContent 6.8 g
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