Saturday, September 11, 2010

Quince Cake

I occasionally come across recipes I wrote up in a private journal before starting this blog. Here's one from October 2007.

Makes enough for a review session with 15 students; in fact, I doubled this recipe, and had a little more than necessary, but not too much more.

Preheat oven 350°F. Wash and core
  • 1 large or 2 small quinces
and chop into small slices. Place in saucepan, and add enough water to not quite cover. If quinces are not extremely ripe, add a handful of sugar. Set over high heat, bring to boil, and reduce to medium. Cook ten minutes or so, while you prepare the rest of the ingredients.

Prepare a couple loaf pans or one 9x13-inch pan: grease, then line with parchment, then grease again. Or a bunch of muffin tins, spray-greased. In standing mixer with paddle, combine (all numbers rough)
  • 2 cups whole wheat pastry flour
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/8 tsp nutmeg and/or clove
Mix thoroughly, then pour in
  • 1/2 cup vegetable oil
and let combine fully. In a liquid measuring cup lightly beat
  • 3 eggs
and pour into flour with mixer running; beat 30 seconds, scrape down sides, and beat again (or skip that part).

When quinces are easily mushed, scoop quinces into batter, one third at a time. Batter will be very liquidy. Pour into prepared pans, filling about 2/3 to the top. Bake 20-40 minutes (muffins are done in 20; glass lasagna pan takes about 25-30; large metal pan will take longer). Cake is done when tester comes out clean. Let cool before cutting for a stable, moist crumb, or enjoy a sticky gooey treat.

Remove from pans with parchment still on the bottom. Slice and load into tupperware, using parchment (or wax paper) to separate layers. Bring to review session, in an effort to bribe your students.

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