Quince Cake Recipe

Quince is one of those fruits that doesn’t look very inviting at first, but once you cook it, it completely wins you over. When stewed, quince turns soft, fragrant, and gently sweet, perfect for baking. In this quince cake, I pair the fruit with warm spices, almond flour, and fresh orange zest for a cake that’s rich, moist, and full of autumn flavor. It’s a wonderful way to use up a bounty of quinces and a recipe that feels just as comforting with a cup of coffee as it does served with whipped cream for dessert.

Course Cake and cookies

Cuisine International

Keyword quince

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 280

Author Simone

Equipment

1 loaf pan (25 cm / 10 inches)

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

Metric - Us customary

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

Storing: You can store the quince cake outside of the fridge for about 3-4 days. Make sure to wrap tightly in aluminum foil once cooled.

Nutrition