I love the floral smell of quince. We only have one tree so I try to make beautiful things with the few fruit we get. This cake is divine!
sliced quince, enough to cover the bottom of your cake tin
a few pats of butter
2 cups almond meal
1/3 cup corn or tapioca flour
1 teaspoon bi-carb
1 heaped teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
3/4 teaspoon vanilla
80ml melted butter
3 tablespoons honey
1 cup water
1/8 cup honey
2 cardamom pods
2-3 whole cloves
1 star anise
5 slices fresh ginger
Preheat oven to 160C. Line the bottom of a cake pan with baking/wax paper and butter the sides.
Arrange sliced quince on bottom of cake tin and dollop with butter.
Stir together all dry cake ingredients in a medium bowl, then mix in wet ingredients. Once well-combined pour into prepared tin.
While the cake is cooking, mix syrup ingredients in a small saucepan and bring to the boil; reduce heat to simmer and cook until thickened.
Bake for around 30-35 minutes - keep an eye on it towards the end as cakes made with honey tend to burn easy.
Take cake out of oven and allow to cool before turning out, upside down. Gently pour syrup over the top of the cake.
Serve with thick cream or whipped coconut cream. This cake is gluten- and grain-free.
You can substitute coconut oil for the butter in this recipe if you prefer. If you are vegan use your favourite egg substitute and use maple syrup instead of honey.
Also, you can play around with the spices....orange rind is great, too.
Any leftover cake is wonderful for school lunches...or afternoon tea!
Enjoy - N x