As our Quince are all ripe for the picking, I thought I'd add another option for using Quince; other than preserving;-)
Quince cake
1⁄2 cup sugar
1⁄2 cup orange juice
1 C water
2 cardamon pods
1 kg quinces, peeled and chopped
Cook all slowly in large pot for ~1 1⁄2 hours. Show go rich red in colour, then cool.
Put some of the cooked quinces into base of a lined ~22 cm baking tin (about 2/3 of quince mix)
and save remaining 1/3 quinces to mix through cake.
Cream 3⁄4 cup sugar with 90 g butter. Gradually beat in 3 eggs and a little orange rind. Mix in 1 1⁄2
cups self-raising flour, 1⁄2 cup milk or sour cream, and 1 teaspoon baking soda. Stir in quinces and a
few chopped nuts (optional). Put cake mix over fruit in cake tin and bake 50-60 minutes at 170 deg
C.
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