Name: Quince cake
Prep time: 15 min
Cook time: 280 min
Total time: 295 min
Yield: 10
Ingredients: 1 3/4 cup (385g) caster sugar; 2 lemons, juiced, zested; 2 quinces, washed, peeled, quartered, cored; 1 3/4 cup (260g) plain flour, sifted; 2 teaspoon baking powder; 3/4 cup (185ml) milk; 1/3 cup (80ml) vegetable oil; 1 egg, lightly beaten; 1 teaspoon vanilla extract; thickened cream, to serve

Quince cake

Serves 10

Prep

15M

Cook

4H 40M

Total

4H 55M

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Ingredients

1 3/4 cup (385g) caster sugar

2 lemons, juiced, zested

2 quinces, washed, peeled, quartered, cored

1 3/4 cup (260g) plain flour, sifted

2 teaspoon baking powder

3/4 cup (185ml) milk

1/3 cup (80ml) vegetable oil

1 egg, lightly beaten

1 teaspoon vanilla extract

thickened cream, to serve

Method

1.Heat 1L water, 1 cup sugar and lemon juice in a saucepan on low, stirring until sugar dissolves. Add quince, cover and simmer for 4 hours, until red and tender. Remove from heat and cool in syrup.

2.Preheat oven to 190°C or 170°C fan. Grease and line a 23cm spring form cake pan.

3.Place flour, remaining sugar, baking powder and lemon rind in a bowl. Add combined milk, oil, egg and vanilla and mix to combine. Pour into prepared pan. Bake for 10 minutes. Arrange drained quince in batter. Bake for 30 minutes, until a skewer inserted comes out clean.

4.Brush with quince syrup and cool in pan for 5 minutes. Serve in wedges with cream. Drizzle with extra syrup, if you like.

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