Quick & Easy

Quince and pistachio cake

With hints of cardamom and orange, this rustic cake is delicious for a winter afternoon tea or dessert. Cardamom is one of the world's most expensive spices; it has a distinctive aromatic, sweetly rich flavour and is widely available.
quince and pistachio cake
1H 15M



1.Combine sugar, juice, the water and cardamom in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Add quince; simmer, uncovered, about 1¼ hours until quince is soft and liquid almost absorbed; cool. Remove cardamom pods.
2.Beat butter, rind and sugar in large bowl with electric mixer until lighter in colour. Beat in eggs, one at a time, until well combined. Stir in sifted flours and soda with combined cream and juice in two batches. Fold in nuts.
3.Preheat oven to 180°C/350°F.
4.Grease deep 22cm (8½ inch) round cake pan; line base with baking (parchment) paper. Arrange two-thirds of the quince over the base of the pan. Blend remaining quince until smooth. Gently fold quince puree into pistachio cake batter to give a rippled effect. Spread cake batter over quince in cake pan. Bake cake in oven about 1¼ hours.
5.Stand cake in pan 15 minutes before turning, top-side up, onto a wire rack. Cake can be served hot or at room temperature, with cream, custard or ice-cream.

Try replacing the pistachios with toasted slivered almonds.


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