Maggie Beer

Quince and Almond Cake

A recipe by our guest author Susan Connel.

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Step 1: Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.

Step 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.

Step 3: Add the sifted flour and almond meal, and mix in.

Step 4: In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.

Step 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. 50ml unsalted butter softened
  2. 3 eggs
  3. 100g Quince Paste softened
  4. 1 lemon zested
  5. 1 Tbspn creme fraiche

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