Quince cake with olive oil and honey

Quince cake with olive oil and honey

1 large unpeeled quince, segmented into 8 wedges 

2TBSP honey

Peeled rind of a small lemon and 

A good pinch of saffron

For the cake:

3tsp baking powder

300g spelt or plain, all purpose flour

3 large eggs 

170g real Greek yoghurt 

125ml Olive oil 

200ml local honey with good flavour

Pinch of salt

1x8inch square/round spring form cake lightly oiled and lined with compostable non-stick parchment or a reusable liner

Preheat oven to 170C/Fa

In a small saucepan make a poaching liquor with water, the 2TBSP honey, lemon peel and the saffron. You don’t need too much water, just enough to cover the quince segments.

Drop the fruit in the pan, pop a lid on top, bring to a simmer and cook until a paring knife easily slides through the fruit. Take the quince out of the pan, reduce the liquid as you’ll use it to drench the cake a bit later on. 

Put the remaining ingredients (baking powder, flour, eggs,  yoghurt, olive oil, honey and a pinch of salt) into your Magimix, or if you don’t have one, use a stick blender to mix the ingredients in a large mixing bowl instead. 

Transfer the cake mix to the prepared tin. Slice the quince segments lengthways to give enough to decorate the top of the cake, and bake in the oven for 50mins to an hour.

Cool in the tin for a bit then brush the reduced poaching liquor all over the top. 

This isn’t a sweet cake, so do use a decent honey with good flavour. 

Super simple,

Marcia