I have already written about my plethora of quince. Before this year, to my shame, I had never cooked with them. The flowering variety are a very unprepossessing fruit and do not look like they promise much. However, I have been delighted with everything that I have made which left me with a dilemma. What to do with my remaining fruit? They have been sitting on my kitchen table for a week now perfuming the air with their fragrance, but the time had come to use them. I thought about mixing them with apples for a compote as I am partial to fruit and yogurt at breakfast time. But my freezer is stuffed to the gills. I toyed with ideas of conjuring more alcoholic mixes with vodka or gin but could not quite persuade myself. I was sorely tempted my recipe for Quinceade but in the end decided to go with a variation on my friend Joy’s recipe for Crumble Cake.
I combined the quinces with cooking apples and the resulting tart but tasty topping was perfectly offset by the icing sugar dusting.
I made one large 9″ round, which I rather foolishly was hoping would last over the weekend, and four mini loaf tin sized cakes that I intend to squirrel away in the freezer for Christmas hampers in due course.
For the crumble topping:
- 80g butter
- 100g plain flour
- 50g sugar
For the fruit
- 400g quince, peeled, cored and diced
- 400g cooking apples, peeled cored, and diced
- 2 tbsps sugar
For the base
- 100g butter
- 100g self-raising flour
- 2 large eggs
- 100g caster sugar
- pinch of salt
Ensure all ingredients at room temperature. Preheat the oven to 190c/Gas 5. Grease and line a 9″ spring form tin or 4 mini loaf tins. First prepare the topping. Rub the butter into the flour and then stir in the sugar. Set aside in a bowl until needed. Next prepare the base. Using an electric mixer, combine all base ingredients and mix for 2 mins until light and fluffy. Finally prepare fruit and toss with sugar. Spread base over bottom of tin/s. Then add fruit, then sprinkle over topping. Place in centre of oven and bake for about 1 hour (45 mins approx for mini tins @ 170c) until cooked through. Cool completely in tin.