Quince Cake

Fresh quinces should not be eaten raw as they are hard and tasteless. However, when turned into marmalade, compote, or juicy fruit desserts, they transform into heavenly fruits.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 125 g Butter, unsalted

  • 250 g Flour, Wheat, bread flour

  • 0.5 teaspoons Baking powder

  • 180 g Sugar, white

  • 2 piece Egg, fresh

  • 0.5 teaspoons Vanilla, extract, natural

  • 100 ml Milk, whole milk

  • 400 g Marmalade, orange

Steps

  1. Place a saucepan with butter on the stove and slowly melt it over low heat. Remove the saucepan with the melted butter from the stove. Sift the flour and baking powder into a bowl. Add sugar and mix everything well. Beat the eggs in a smaller bowl, add milk and vanilla, and quickly whisk. Pour the egg mixture and butter into the flour and mix until you get a smooth batter without lumps.

  2. Preheat the oven to 170°C. Grease a round baking dish with a diameter of 20 cm. Pour 2/3 of the batter into the dish, smooth it out, and evenly distribute the quince pieces over it. Gently press the quince pieces into the batter, then cover them with the remaining batter. Bake the cake in the preheated oven for 40 minutes or until it turns golden brown.

  3. Let the baked cake cool in the dish for a few minutes, then transfer it to a wire rack to cool completely. Prepare the glaze: mix powdered sugar with a little quince syrup and pour the mixture over the cake. Once cooled, cut the cake into slices, arrange them on a serving plate, and serve.

Nutrition Information (Per 100g)

  • Calories: 386.27 kcal
  • Fat: 16.45 g
    • Saturated Fat: 9.59 g
  • Carbohydrates: 51.36 g
    • Sugars: 25.46 g
  • Protein: 6.15 g
  • Fiber: 0.72 g