Luises Quince Cake Food

QUINCE POLENTA CAKE

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.

QUINCE UPSIDE DOWN CAKE

Steps:

• Melt the butter in a pot.
• Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
• Remove from heat add quince slices stir once until coated.
• Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
• Preaheat oven to 350°F/190°C.
• With the food pocessor combine sugar, butter until fluffy.
• Add eggs and pulse again.
• In a separate bowl stir together the flour, baking powder and salt.
• Stir half the dry mixture into the wet mixture.
• Now add milk and quince poaching liquid and combine.
• Fold in the remaining dry ingredients, and then pour mixture over the fruit.
• Bake in pre-heated oven for 45 mins - 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
• Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
• Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.

QUINCE POUND CAKE

Steps:

• Cook quince:
• Peel, quarter, and core quinces. Cut quarters crosswise into 1/8-inch-thick slices. In a 3-quart heavy saucepan bring quince, water, sugar, honey, lemon juice, and cinnamon to a boil. Reduce heat and simmer mixture, stirring occasionally, 2 1/2 hours (quince will be deep pinkish orange). Drain quince in a large sieve and transfer to paper towels. Pat quince dry and cool. Chill quince, covered, at least 1 hour and up to 3 days.
• Preheat oven to 350°F. Butter and flour a 9- by 2-inch round cake pan, knocking out excess flour.
• Into a bowl sift together twice flour, cinnamon, and salt. In another bowl with an electric mixer beat together butter and sugar until combined well. Add yolk and whole eggs, 1 at a time, to butter mixture, beating well after each addition. Beat in half of flour mixture and all of cream until just combined. Add remaining flour mixture and vanilla, beating until just combined. Fold quince slices into batter until combined well and spread batter evenly in pan.
• Bake cake in middle of oven 1 1/4 hours, or until a tester comes out clean, and cool in pan on a rack 20 minutes. Turn cake out onto rack and cool completely. (Cake keeps, in an airtight container at room temperature, 4 days.)