Posted on
by 
0 Comments
Quince is really one of those fruits you automatically fall in love with once you’ve tried it. In this delicious quince loaf, I also use a generous amount of pumpkin spice mix and almond flour, which makes the cake even better! To make this quince cake, you can use nicely poached quince, for example. I always cook the quince first before using it.
Table of contents
Why You’ll Love This Quince Loaf Cake
If you have a quince tree nearby, you know the feeling: once the fruit is ripe, there’s no stopping it. Suddenly, you have a huge supply. Making quince jam, stewed quince, membrillo or this quince cake are great ways to use it all up.
Recipe Ingredients
Quince can be a bit hard to find as you rarely will find it in grocery stores. You can usually find fresh quince in Moroccan or Turkish grocery stores.
- Almond flour – adding almond flour makes the cake extra moist and flavorful
- Quince – you’ll need about 2 large quinces
- Dutch spice mix – you can replace this with just cinnamon if you prefer
- Self-rising flour – can be substituted with all-purpose flour plus baking powder
- Orange – I add orange zest and a bit of orange juice to the cake
- sugar – you can use regular sugar or brown sugar
Check the recipe card below for the full list of ingredients and exact quantities. If you love a delicious loaf make sure to also check this easy lemon loaf with thyme.
How To Make Quince Cake
Step 1: Stew the quince
Although I’ve seen recipes where raw quince is added directly to the cake, I personally prefer it when the quince is a bit softer and already cooked. To do this, stew the quince with spices in orange juice, or follow this recipe for stewed quince.
Step 2: Make the batter
First, cream the butter and sugar together in a large bowl. Add the eggs one at a time. Then add the dry ingredients, followed by the orange juice.
Step 3: Bake the quince cake
Pour the batter into the prepared loaf pan and bake for about 45 minutes, until cooked through and golden brown. Double-check with a wooden skewer or toothpick if the cake is properly cooked.
Step 4: Serve
Serve the cake with plenty of whipped cream and a cup of coffee or tea!
FAQ Quince Cake
Yes, this is really necessary. Raw quince is very hard and sour. Stewing the quince first makes it soft, aromatic, and lightly sweet, which makes it perfect for baking in a cake.
Quince pairs beautifully with warm spices such as cinnamon, star anise, cloves, cardamom, and a strip of orange peel. Feel free to adjust to taste, the stewed fruit should be nicely fragrant.
Quince is a pome fruit, closely related to apples and pears. It comes from the quince tree (Cydonia oblonga) and looks a bit like a lumpy pear or a large yellow apple.
A few key things to know about quince:
- Very hard and sour when raw, quince is almost never eaten raw
- Highly aromatic, once cooked, it develops a floral, honey-like fragrance
- Turns pink or deep orange when cooked, especially when stewed or poached
- High in pectin – which makes it perfect for jams, jellies, and preserves
When cooked, quince becomes soft, lightly sweet, and fragrant, making it ideal for:
- Cakes and tarts
- Compotes and jams
- Poaching with spices
- Savory dishes (especially with lamb or poultry)
In short: quince is an old-fashioned fruit with amazing flavor, but only after cooking.
Almond flour adds extra moisture and a subtle nutty flavor, while the self-rising flour keeps the cake light and airy. This combination works perfectly with the soft, stewed quince.
Insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done. If it’s still wet, give it another 5–10 minutes in the oven.
It’s best wrapped in aluminum foil and stored outside of the fridge for 3-4 days.
Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
Quince Cake Recipe
Ingredients
- 150 g butter
- 150 g sugar
- 3 eggs
- 125 g almond flour
- 150 g self-rising flour
- 1 tablespoons Gingerbread spice mix
- 50 ml orange juice
- Zest of 1 orange
- 350 g stewed quince raw weight – roughly 3 medium quince
- pinch of salt
Equipment
- 1 loaf pan (25 cm / 10 inches)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the loaf pan well and dust with flour, or line it with parchment paper.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Add the dry ingredients and mix briefly until combined.
- Finally, add the orange zest and orange juice and mix well. Cut the stewed quince into small pieces and fold them into the batter. Pour the batter into the loaf pan and smooth the top.
- Bake in the preheated oven for about 45 minutes, or until cooked through and golden brown.
- Let the cake cool slightly in the pan before removing it, then transfer to a wire rack to cool completely.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
