History-at-home | Quince Puree Cake
Quince purée cake baked in a loaf tin is simply a stunner. So velvety, juicy and delicious. The quince, Latin Cydonia Oblonga, belongs to the rose family and is rich in potassium and vitamin C....
Ingredients
- 200 grams soft butter or 188 millilitres vegetable oil (e.g. Alba oil)
- 200 grams raw cane sugar
- 1 tablespoon vanilla sugar
- 3-4 organic eggs, medium size
- 250 grams quince puree
- 1 lemon, untreated, zest and juice
- 1 pinch of salt
- 1 teaspoon cinnamon
- 350 grams strong spelt flour
- 1 sachet pure tartar baking powder
- 1-2 tablespoons flaked almonds
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