Quince, wal­nut and honey cake

Country Life Every Week - - Kitchen Garden Cook Quince - by Me­lanie John­son

Serves 6


For the quince syrup

1 large quince A squeeze of juice from

a le­mon 4tb­spn runny honey

For the cake mix­ture 125g un­salted but­ter,

soft­ened 150g light-brown mus­co­v­ado

sugar 2 free-range eggs 1tspn cin­na­mon 2tb­spn runny honey 75g chopped wal­nuts 175g self-rais­ing flour

For the top­ping 2tb­spn De­mer­ara sugar 25g whole wal­nuts, halved


Pre­heat the oven to 180˚C/350˚f/gas mark 4. Slice the quince into eighths and peel and core each slice. Next, cut the hard flesh into small, roughly half-cen­time­tre cubes. Place in a saucepan with enough wa­ter to just cover them, toether with a squeeze of le­mon juice (quince browns very quickly and may also stain white boards). Pour in the runny honey and bring to a boil be­fore sim­mer­ing for about 20 min­utes or un­til cooked.

Re­move the quince with a slot­ted spoon and set aside be­fore boil­ing down the re­main­ing wa­ter un­til you’re left with a few ta­ble­spoons of syrup. Set the syrup aside.

Pre­pare a 20cm-di­am­e­ter loose-bot­tomed cake tin lined with parch­ment pa­per. To make the cake mix­ture, bring the soft­ened but­ter and sugar to a fluffy, even con­sis­tency in a large bowl, us­ing an elec­tric beater, be­fore adding the eggs, cin­na­mon and honey. Beat again. Add the cooked quince and chopped wal­nuts, fold­ing evenly through with a large spoon, fol­lowed by the self-rais­ing flour. Fold gen­tly un­til just com­bined and then pour into the pre­pared tin. Bake for about one hour or un­til a skewer comes out clean.

While the cake is still hot, brush the top with the quince-and-honey syrup and then sprin­kle with the De­mer­ara sugar. Re­move from the tin to cool on a wire rack. Fi­nally, dec­o­rate with the wal­nut halves. Serve the warm cake with vanilla ice cream and a driz­zle of honey.

‘Knob­bly quince is a del­i­cately fra­grant fruit that fills the kitchen with the most in­cred­i­ble aroma'

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.