Ingredients and Weight:
- Quince paste: 225g (8oz)
- Cornmeal (polenta): 175g (6oz)
- Unsalted butter: 125g (4.5oz), cubed
- Caster sugar: 200g (7oz)
- Large free-range eggs: 4
- Milk: 150ml (5fl oz)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Sultanas: 125g (4.5oz)
- Baking powder: 1 teaspoon
Preparation Time:
30 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 180°C (160°C Fan/Gas 4). Grease and line a 23cm (9in) round cake tin.
- Make a purée with the quince paste and place in a food processor.
- Add the butter, sugar and half of the eggs to the food processor and beat until light and fluffy.
- Add the polenta, milk, cinnamon, nutmeg and sultanas and stir to combine. Finally, add the baking powder and remaining eggs and stir well.
- Pour the mixture into the prepared cake tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool slightly before turning out onto a wire rack to cool completely.
Nutritional Information:
Per serving (1/8th of the cake):
- Calories: 350
- Fat: 18g
- Saturated fat: 10g
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 7g
- Fibre: 4g
Dish Characteristics:
- Moist and crumbly
- Packed with the sweet and tart flavors of quince and sultanas
- Warm and comforting
- Perfect for cakes
User Comments:
- "This cake was a huge hit at my dinner party. It was so unique and flavorful."
- "I loved the combination of quince and polenta. It was a really interesting and delicious cake."
- "This cake was easy to make and it turned out perfectly. I will definitely be making it again."
Special Precautions and Tips:
- If you can't find quince paste, you can use apple or pear puree instead.
- To make the cake ahead of time, wrap it well and store in the refrigerator for up to 3 days.
