Poached quince and chest­nut cake

Australian Women’s Weekly NZ - - CONTENTS -


2 medium (700g) quinces, peeled, quar­tered, cored

2 cups (440g) caster sugar

½ cup (125ml) sweet marsala 2 cin­na­mon sticks, halved

1 vanilla bean, split length­ways

1 litre (4 cups) wa­ter

1¼ cups (185g) self-rais­ing flour

100g ground al­monds (al­mond meal) ½ tea­spoon bak­ing pow­der

1 tea­spoon mixed spice

250g but­ter, soft­ened

1 cup (220g) firmly packed brown sugar 1 cup (220g) unsweet­ened chest­nut purée 3 eggs

¼ cup (60ml) milk


⅓ cup (50g) plain flour

⅓ cup (75g) firmly packed brown sugar ⅔ cup (80g) finely chopped wal­nuts 75g but­ter, chopped 1 Place the quince, caster sugar, marsala, cin­na­mon, vanilla bean and the wa­ter in a large saucepan over high heat; bring to the boil. Re­duce heat to low; sim­mer, un­cov­ered, for 2 hours or un­til the quince is ten­der and syrup has re­duced. Us­ing a slot­ted spoon, trans­fer quince into a medium bowl; cool. Re­serve syrup and cin­na­mon. Dis­card the vanilla bean. Cut quince quar­ters in half.

2 CRUM­BLE TOPPING: Com­bine the flour, sugar and wal­nuts in a small bowl. Rub in but­ter un­til mix­ture forms coarse crumbs.

3 Pre­heat oven to 180°C (160°C fan-forced). Grease a deep 24cm spring­form pan; line the base with bak­ing pa­per.

4 Push the flour, al­mond, bak­ing pow­der and mixed spice through a fine sieve into a bowl. Beat but­ter and brown sugar in a large bowl with an elec­tric mixer un­til pale and fluffy. Add chest­nut purée; beat un­til smooth. Beat in eggs, one at a time, un­til just com­bined. Fold in flour mix­ture and milk un­til com­bined. Spread mix­ture into the pan; ar­range 12 quince wedges in a cir­cu­lar pat­tern, then place 4 wedges in the cen­tre. Sprin­kle the crum­ble over the quince.

5 Bake cake for 1¼ hours or un­til a skewer in­serted into the cen­tre comes out clean. Stand cake in pan for 10 min­utes be­fore trans­fer­ring to a wire rack to cool. Serve warm or cooled, driz­zled with re­served syrup and topped with cin­na­mon.

Not suit­able to freeze or mi­crowave.

Poached quince and chest­nut cake

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