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:
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.
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