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Quince Cake


Photo: Lemon Pi

For many people, quinces belong in the too hard basket. I mean, a fruit you can’t even eat in raw form, is sticky and icky to peel, and you need serious muscles (and a serious knife) to cut through it.

Most people only know quince from quince paste, the ruby-red jelly accompaniment to a cheese platter.

But there are hidden delights to this humble fruit if you know how to treat it right.

Like many good things in life, a quince is a joy when you take some time with it. The transformation of a quince is quite magical – you start with a rock hard, sour chunk of white, grainy flesh, which treated with patience and care transforms into a soft, sweet, slightly tangy and delicately perfumed fruit with the most gorgeous deep red color when cooked for long periods of time.

Quinces are coming back in fashion – there’s a bit of a retro buzz to quinces now and this cake recipe from Lemon Pi, showcases slow-cooked quinces in all their splendid glory.

You’ll be a quince convert – I guarantee it.

If you’re looking for another old fashioned cake, this Persimmon Cake recipe is a winner.

Quince Cake Recipe
Prep time
Cook time
Total time
Serves: 6-8
  • 115g butter, browned, strained and kept warm
  • 120g icing sugar
  • 130g buckwheat flour
  • pinch of sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon ground long pepper (if you don’t have this, use a spice of your choice)
  • ½ teaspoon ground cardamom
  • 150g egg whites
  • finely grated zest of 1 mandarin
  • 1 large slow-cooked quince, sliced
  1. For the full recipe please visit: Quince Cake.


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