Ingredients
50ml unsalted butter softened
100g caster sugar
3 eggs
1 tsp vanilla bean paste
100g Quince Paste softened
75g self-raising flour
125g almond meal
1 tsp ground cinnamon
1 lemon zested
1 Tbspn creme fraiche
50ml unsalted butter softened
100g caster sugar
3 eggs
1 tsp vanilla bean paste
100g Quince Paste softened
75g self-raising flour
125g almond meal
1 tsp ground cinnamon
1 lemon zested
1 Tbspn creme fraiche
Join Maggie's Food Club
Become part of a wonderful community of discerning food lovers. It's completely free!
Join Maggie's Food ClubBy subscribing you agree to with our Privacy Policy.
Methods
1
Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.
2
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.
3
Add the sifted flour and almond meal, and mix in.
4
In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.
5
Bake for 18-20 minutes until golden, allow to cool slightly and dust with icing sugar. Serve with a generous dollop of creme fraiche.
1
Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.
2
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.
3
Add the sifted flour and almond meal, and mix in.
4
In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.
5
Bake for 18-20 minutes until golden, allow to cool slightly and dust with icing sugar. Serve with a generous dollop of creme fraiche.
