Quince and Almond Cake

If summer is all about peaches and raspberries, then autumn must surely be about quinces. Last year my tree gave us one lonely fruit, but this year a bounty has been slowly growing.

My usual kitchen activity is quince jelly and poached quinces, but I thought I'd do something a little different today. Quince and Almond Cake!

• 100g softened unsalted butter


• 1/2 cup castor sugar


• 2 eggs


• 1/3 cup plain flour


• 1 tsp baking powder1 cup almond meal


• 1 cup poached quinces, plus more slices for the top of the cakefew tablespoons of liquid from the poached quinces, or jam, for glazing

• Heat oven to 170°C. Line a springform baking tin or a tin with a removable base.


• Cream butter and sugar together until pale and creamy. Beat in eggs one at a time.


• Sift together the flour and baking powder, and stir in the almond meal.


• Slice the cup of quinces into thinnish slices (about 3 or 4 mm thick) and then fold into cake mixture.


• Pour batter into prepared tin and smooth the surface a little. Slice remaining quinces to an equal thickness and arrange (patterned or as you please) on the top of the batter.


• Bake for 40 minutes or until it can be cleanly skewered (in my case it was 45 min). Let cool for a few minutes before removing the outside of the tin.


• Warm the quince liquid or jam in a small saucepan and brush over the top of the cake to glaze. (I used a bit of quince jelly)

Absolutely divine served warm with a big dollop of greek yoghurt.