Quince almond cake

Prep: 20 mins Cook: 2 hrs 50 mins Ingredients: 12 Serves: 10

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– Ingredients –

• 250g butter, at room temperature
• 1 1/4 cups caster sugar
• 1 teaspoon finely grated lemon rind
• 3 eggs
• 1/2 cup almond meal
• 1/4 cup flaked almonds
• 3/4 cup milk
• 2 1/4 cups self-raising flour, sifted
• Icing sugar, to serve
• 2 large quinces, peeled, quartered, cored
• 1 cup caster sugar
• 1 cinnamon quill

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– Instructions –

1. Make poached quinces: Place 3 cups (750ml) water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Add cinnamon and quince. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until slightly pink and tender. Set aside to cool. Slice quince.

2. Preheat oven to 180C or 160C fan forced. Grease base and sides of a 22cm spring form pan and line with baking paper.

3. Use an electric mixer with a paddle attachment to beat butter, sugar and lemon rind in a bowl until light and fluffy. Beat in eggs, 1 at a time.

4. Stir in almond meal and flaked almonds. Stir in milk and flour. Spoon 2/3 of batter into prepared pan. Top with half of quince. Top with remaining batter. Top with remaining quince.

5. Bake for 1 hr 20 mins or until a skewer inserted in centre comes out clean. Stand in pan for 5 mins, then remove sides of pan.

6. Serve cake warm or at room temperature sprinkled with icing sugar

Source: http://ift.tt/1MTJR80

bon appetit