Quince Cake

Name: Quince Cake
Ingredients: 2 cups sugar; 2 None lemons, juice and grated zest; 2 None quinces, peeled, quartered, cored; 2 cups all purpose flour, sifted; 2 tsp baking powder; 3/4 cup milk; 1/3 cup vegetable oil; 1 None large egg, lightly beaten; 1 tsp vanilla extract; None None whipped cream, to serve

10 ingredients

4 steps

Ingredients

2 cups sugar
2 None lemons, juice and grated zest
2 None quinces, peeled, quartered, cored
2 cups all purpose flour, sifted
2 tsp baking powder
3/4 cup milk
1/3 cup vegetable oil
1 None large egg, lightly beaten
1 tsp vanilla extract
None None whipped cream, to serve

Directions

1

Heat 4 cups of water, 1 1/4 cups of sugar and the lemon juice in a saucepan on low, stirring until sugar has dissolved. Add quinces, cover and simmer for 4 hours, until red and tender. Remove from heat and cool in syrup.
2

Preheat oven to 375°F. Grease and line a 10 inch springform cake pan.
3

Place flour, remaining sugar, baking powder and lemon zest in a bowl. Add combined milk, oil, egg and vanilla and mix to combine. Pour into prepared pan. Bake for 10 mins. Arrange drained quince in batter. Bake for 30 mins, until a skewer inserted comes out clean.
4

Brush with quince syrup and cool in pan for 5 mins. Serve in wedges with cream. Drizzle with extra syrup, if you like.