Vegan Scented Quince Cake
A beautiful fruit cake, simple to make, but with a unique quince flavour.
8
servings
Equipment
- 1 8" Cake Tin lined
Ingredients
- 350 g quince - to give approximately 300g poached fruit, you may need more if the quince are small
- 20 g sultanas
- 1 teaspoon caster sugar - for poaching the fruit
- ⅔ cup olive oil
- 200 g sugar - I used 100g caster sugar and 100g unrefined caster sugar, which has a caramel flavour
- ½ cup plain yogurt - vegan
- 350 g plain flour
- 1 teaspoon cinnamon
- 1½ teaspoon baking powder
- ½ teaspoon sea salt
- lemon - zest only
- 100 g ground almonds
- demerara sugar
Instructions
- Line and grease an 8” cake tin with a loose bottom.
- Preheat the oven to 180c.
- Prepare quince as above.
- Whilst the quince is poaching, beat together the 200g sugar with the olive oil until thoroughly amalgamated.
- Beat in the yogurt, until the mixture has increased in volume and is the texture of mayonnaise.
- Sieve the flour, baking powder, sea salt and cinnamon and fold gradually into the oil and sugar mixture, using a metal spoon. At this point, the mixture will be very stiff.
- Stir in the quince and sultanas, then the ground almonds and lemon zest.
- Again, the mixture will be stiff and have to be spooned into the cake tin.
- Sprinkle with some Demerara Sugar and bake for about an hour but check after 45 minutes.
- A skewer should come out clean.
- Leave to cool and serve in slices with some softly whipped vegan cream.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.