Quince and Carob Cake


Quince and carob are old Mediterranean ingredients and although still available here, seldom used. Bring back the old I think, and keep part of our identity in a world today where eating is becoming so eclectic and universal. A good thing as long as we remember the roots.


For this so delicious and yummy cake you will need:

3 eggs
1 1/2 cups oil
2 cups sugar
Pinch of salt
A few drops vanilla extract
1 teaspoon cinnamon
1/2 teaspoon baking powder

3 quinces, poached with skin on with two spoons of carob syrup and 1/2 teaspoon of whole cloves, and the juice of one lemon, cooked until softened and then whizzed to a pulp

3 cups self raising flour
Grated rind of 1/4 lemon


Preheat the oven to 180 C.
Prepare a cake tray covered with baking paper.

Beat the oil with the sugar and eggs. Whisk them together until they are well blended.

In a separate bowl sieve the flour, baking powder and cinnamon.

Add the quince purée to the oil mixture and blend in. Use a metal spoon to combine the flour mixture, adding it in a little at a time. Do not overmix. I sprinkled some cranberries on mine to give it a festive touch.

Bake for 40 minutes.

As ancient as a Mediterranean carob tree ..

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5 responses to “Quince and Carob Cake”

  1. From where can one obtain quince

    1. I have a quince tree in my backyard if that helps. 🙂

    2. Hi Carmel, where do you live? On the island the trees exist but the fruit does not seem to be used much. In the Uk and USA they are available in good food stores…

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