">Quince Dorset Apple Cake | British Recipe Quince Dorset Apple Cake | British Recipe Print

This version of Dorset Apple Cake uses quince instead of the usual apples, to impart their unique vanilla flavour to the classic British cake. Quinces aren’t usually suitable for consumption raw and require to be cooked, low and slow. The beauty of this recipe is that the quince is diced into small pieces which allows it to cook fully during the baking process. As it bakes, the quince becomes soft and retains its delightful fragrance and slight tartness that complements the spiced batter and roasted hazelnuts perfectly. 

When quince are not in season you can of course easily substitute them with apples. Whether enjoyed with a cup of tea or served as a dessert, this Quince Dorset Apple Cake is a delightful treat with a steaming cup of tea when the Autumn days gradually become wet and chilly.

Scale

Ingredients

225g Plain Flour
2 tsp Baking Powder
Pinch of salt
1 tsp Mixed Spice
175g Light Muscovado Sugar
150g Unsalted Butter, cubed
2 Large Eggs, whisked
4 Medium Quince

QUINCE DORSET APPLE CAKE TOPPING
Demerara Sugar
30g Hazelnuts

METHOD

  1. Preheat your oven to 180°C/160°C fan oven and prepare a 23cm cake tin by greasing it. 
  2. Place your hazelnuts in the oven to roast for 15 minutes. When they come out rub them with a tea towel to remove the skins, which should come off effortlessly. Chop them roughly and set aside.
  3. In a large bowl, or your stand mixer, combine the flour, baking powder, salt, mixed spice, and sugar. 
  4. Add the cubed butter to the mix and using your fingertips rub until it resembles fine breadcrumbs. Beat the eggs in a small bowl and add to the mix. Beat thoroughly until well combined. 
  5. Prepare your quinces by peeling them. Then, cut in half, remove the core, and with the flat side down, cut up into 1cm thick cubes. 
  6. Gently add the quince cubes to the batter until they are evenly distributed. Transfer the mixture into the greased cake tin, ensuring the top is fairly smooth. 
  7. Sprinkle the demerara sugar all over the top and the roasted hazelnuts. Bake for one hour, until a toothpick inserted comes out clean.
  8. Allow the cake to cool in the tin for 10 minutes, then transfer it onto a cooling rack to cool completely. This Dorset Apple Cake made with quince is perfect on its own with a warm cuppa but will be also glorious served with a little whipped cream on the side.

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