26th July 2008
After a visit to Camberwell Food Market, I was left wondering how to cook some Quinces which I brought. I was looking for a different idea rather then just the normal way of roasting or poaching them, and serving them on top of Bircher muesli for a healthy breakfast or as a dessert served along with Vanilla Yogurt or ice-cream. This recipe was found in The Cook's Companion by the wonderful Auststralian food writer and well-known foodie, Stephanie Alexander.
Quince and Nut Cake (from Stephanie Alexander’s The cook’s companion)
This cake can be made using walnuts, almonds or pecans, or a mixture. I used a mixture of 3/4 cup walnuts and 1/4 pecans nuts) I also used Duck eggs, rather then chicken.
375g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
2 teaspoons ground allspice
Pinch of salt
1cup roughly crushed nuts
2 cups poached Quince
1 cup brown sugar
2 eggs
250g unsalted butter, melted and cooled
Pure icing sugar (optional)
Preheat oven to 180 C, then butter a 23cm ring tin and dust it with flour. Sift flour, bicarbonate of soda, spices and salt and stir in nuts. Combine quince and sugar in a large bowl. Whisk eggs into butter and gently stir quince mixture and mix well. Spoon into prepared tin. Bake for 55-60 minutes or until skewer inserted in middle comes out clean. Cool cake in tin. Unmould and scatter with icing sugar, if desired, to serve.
After a visit to Camberwell Food Market, I was left wondering how to cook some Quinces which I brought. I was looking for a different idea rather then just the normal way of roasting or poaching them, and serving them on top of Bircher muesli for a healthy breakfast or as a dessert served along with Vanilla Yogurt or ice-cream. This recipe was found in The Cook's Companion by the wonderful Auststralian food writer and well-known foodie, Stephanie Alexander.
Quince and Nut Cake (from Stephanie Alexander’s The cook’s companion)
This cake can be made using walnuts, almonds or pecans, or a mixture. I used a mixture of 3/4 cup walnuts and 1/4 pecans nuts) I also used Duck eggs, rather then chicken.
375g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
2 teaspoons ground allspice
Pinch of salt
1cup roughly crushed nuts
2 cups poached Quince
1 cup brown sugar
2 eggs
250g unsalted butter, melted and cooled
Pure icing sugar (optional)
Preheat oven to 180 C, then butter a 23cm ring tin and dust it with flour. Sift flour, bicarbonate of soda, spices and salt and stir in nuts. Combine quince and sugar in a large bowl. Whisk eggs into butter and gently stir quince mixture and mix well. Spoon into prepared tin. Bake for 55-60 minutes or until skewer inserted in middle comes out clean. Cool cake in tin. Unmould and scatter with icing sugar, if desired, to serve.
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1 comment:
Sounds gorgeous Sparkles
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