Quince and Almond Cake

INGREDIENTS

  • 50ml Unsalted butter
  • 50ml Unsalted butter
  • 100g Caster sugar
  • 1 tsp Vanilla Bean Paste
  • 1 tsp Vanilla Bean Paste
  • 1 lemon
  • 1 lemon
  • 1 Tbspn Creme fraiche
  • 1 Tbspn Creme fraiche
Print Recipe

Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.

Cream butter and sugar until light and fluffy. Add in the quince paste, egg yolks, vanilla, cinnamon and zest of a lemon. Mix together well.

Add the sifted flour and almond meal, and mix in.

In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.

Bake for 18-20 minutes until golden, allow to cool slightly and dust with icing sugar. Serve with a generous dollop of creme fraiche.