One day our orchard will (hopefully) keep us in fruit, but until then we order a box of fruit which is delivered to the butcher in town each week (I pick it up on my way home from work on Thursdays). We love that as much as possible, the fruit is locally sourced. A few weeks ago I noticed Quinces were on the list, so ordered a few. Quinces are a little hard to come by sometimes. They seem to be out of fashion, but if you can find them they are so worth the effort! They sat there for a week until I poached them, and then consulted Stephanie as to what to do with them.
According to Stephanie, quinces go well with ginger, so I decided to see how they would go in a ginger cake. The answer was beautifully.
- 2 quinces
- 4 whole cloves
- 1t vanilla bean paste (or vanilla extract)
- ½c sugar
- 1c water
- 125g butter
- ⅔c golden syrup
- ⅔c brown sugar
- ⅔c milk
- ½tsp bicarb soda
- 1 egg
- 1⅔c plain flour
- 1T ground ginger
- 1tsp mixed spice
- Peel, quarter, and core the quince.
- Cut the quince into smaller slices.
- In a ovenproof dish place the quince, cloves, vanilla, sugar and water.
- In either a low oven, or on the stove top, poach the quince until it turns a pink colour, and is tender. This may take several hours (I put ours on top of our fire to just bubble away). Check it once or twice and add a little more water if the syrup is nearly gone.
- Allow to cool.
- In a saucepan place the butter, golden syrup, brown sugar and milk.
- Heat until the butter has melted. Do not boil.
- Remove from the heat. Stir in the bicarb soda and allow to cool for 10 minutes.
- Whisk in the egg.
- Whisk in the flour, ginger, and spice.
- Pour into a 22cm round cake tin.
- Place the poached quince segments on top of the mix.
- Bake for 45 minutes, or until the cake is set. The quince will sink into the cake during cooking.
I’ve this cake several times now. I love that it can all be mixed in a saucepan. It is delicious served with a little custard or cream.
Do you like quinces?