Quince Pound Cake Recipes

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter and flour an 8-by-2-inch round cake pan. Whisk together flour, baking powder, and salt.
• Beat butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes. add eggs, and beat until incorporated, about 1 minute. Beat in vanilla. Reduce speed to low, and add flour in 2 additions, alternating with the milk.
• pour batter into prepared pan. Bake until golden brown and a cake tester inserted into center comes out clean, about 40 minutes. let cool.
• Unmold cake. Using a serrated knife, cut cake into 3 layers, and brush away any loose crumbs. Beat cream and confectioners' sugar until medium peaks form. Spread 3/4 cup quince preserves on 1 cake layer, and top with 3/4 cup whipped cream and another cake layer. Repeat. Frost top and sides of assembled cake with remaining whipped cream. Refrigerate until ready to serve (up to 1 hour).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.
• Place quince in a bowl and cover with fresh water; add lemon juice and set aside.
• Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan.
• Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.
• Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.
• Allow to cool about 30 minutes before topping with sliced almonds.

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.