Quinces are the most exquisite Autumn fruit. The aroma as they ripen in the fruit bowl is like nothing else: the scent of deep, musky orchard fruit, rose petals and Autumn leaves. They require a little prep and cooking but are well worth the effort expended: not least that, as they bathe in a sugar syrup gently poaching, they take on the hue of roses too. If you can get your hands on them, grab them. A near neighbour was kindly giving away excess fruit from their tree and I couldn’t wait to come up with a cake recipe using them. Introducing my spiced quince cake: the lemon and cardamom poached fruit is cooked in an almond-rich, cardamom-scented sponge. Autumn bliss! To make it, you will need:
For the fruit:
125g quince (peeled and cored weight – 2 small) cut into small chunks or thin slices.
250g water
250g caster sugar
Six cardamom pods
Juice and peel of half a lemon.
For the Sponge:
120g butter
120g soft brown sugar
1 tsp ground cardamom
80g self-raising flour
40g ground almonds
2 eggs
2 tbsp of the above poaching liquor
The poached quince
1 tbsp flaked almonds.
Add the chopped quinces to the water and add the lemon juice and peel – this stops them oxidising too much while you prep. Cut carefully as they are very tough! Add the sugar and cardamom pods and cook over a gentle heat until the sugar has dissolved. Bring to a gentle simmer and poach for 20 minutes or so, until the quince turns pink and is starting to soften – test with a knife (they will keep cooking in the cake).
Now make the sponge: preheat the oven to 160C Fan. Cream the butter and sugar with the cardamom until light and fluffy. Add the eggs one at a time, alternating with a little flour. Add two tablespoons of the poaching liquor from the quinces. Drain the rest into a receptacle and enjoy with some soda water as a delicious Autumnal cordial! Fold most of the fruit into the cake, then pour into a greased and lined tin. Top with the rest of the fruit and the flaked almonds. Bake for 45 – 50 minutes until cooked through.
