The one thing about quince that puts me off using it is how hard it is to chop. But not this time! I was very kindly gifted a knife sharpener by the nice people at Handpicked Collection and I decided to test it out with this task. All I can say is – wow! I leant on the knife expecting it to be a struggle to get through the, frankly massive, quince and almost lost my balance as the knife sliced through it without any strain.
I adapted the cake from one of my favourite recipes using brown sugar and mixed spice. It really is a cracking cake and would be a good last minute Christmas cake if you want something lighter than the traditional fare. It keeps like a dream too.
At the last minute I changed my mind about using the curd to sandwich the cake. The reason for this was that it would’ve meant the whole cake needed refrigeration and I wasn’t sure the cake would keep well like that. I served it on the side, as you would cream, but it would also be nice to spread it on the cake like butter.
Yes! A totally awesome Nordicware bundt tin. Because it’s such a good cause I will send the tin anywhere in the world so please don’t feel you can’t join in if you’re outside the UK; last year’s prize went to Poland. I will draw the winner at the end of November. Every donation helps, and justifies Mr CC sporting a bandito through my and his mother’s birthday party photos every year! Thanks for any donation you can make.
250g unsalted butter, at room temperature
125g golden caster sugar
125g light brown sugar
3 eggs, beaten
2 teaspoons mixed spice
375g plain flour
1.5 teaspoons baking powder
For the quince curd:
400g quince – peeled, cored and chopped. 400g is the prepared weight. This will amount to one huge, or 2-3 normal quinces
65g lemon juice – I needed 2 lemons
125g caster sugar
75g unsalted butter – straight from the fridge
How to make:
Preheat the oven to 160°C/fan oven 140°C/315°F/Gas mark 2-3.