This is a recipe for my friend B who told me yesterday that she had a container full of quince paste that she didn't know what to do with and that it was a couple of years old. I think it should be still ok to use...the quoted shelf life is two years! This is the kind of cake that I think B would like...and I wish we lived closer so that we could share a piece with a cuppa!
Quince Paste and Olive Oil Cake
150g quince paste, diced
1 lemon, rind finely grated
150g castor sugar
225g plain flour
2 tsp baking powder
1 tsp ground cinnamon
125mL olive oil
3 eggs
50mL orange juice
Place the sugar into a bowl and grate the lemon straight over it. Rub the zest into the sugar to release its natural oils.
Sift together the plain flour, baking powder and cinnamon into a large bowl. Stir in the sugar mixture until well amalgamated.
Break the eggs into a bowl and add the olive oil and orange juice. Whisk until combined and then pour into the dry ingredients.
Stir well to form a smooth batter.Butter and flour a 4 cup capacity loaf pan.
Pour in a third of the batter into the pan and top with a third of the quince paste cubes. Cover with another third of batter. Sprinkle over with another portion of quince paste cubes. Cover with the remaining batter and dot the remaining cubes over the top.
Bake in a preheated 170°Cuntil golden and cooked through - about 40 minutes. Let it rest for a 5 minutes before turning out onto a wire rack.
Awww, I just saw this! Thanks, will give it a try!
ReplyDeleteOK, I finally made this. It was good, but look out because it dries out really quickly! I also think my quince paste had seen better days. Thanks so much for posting it for me!!
ReplyDelete