GLUTEN-FREE QUINCE AND VANILLA CAKE
Made entirely in the food processor, our Quince and Vanilla Cake has two texturally different layers sandwiching vanilla-poached quinces in between.
No quinces? No problem. Our Quince and Vanilla Cake can be made with any poached fruit or even your favourite jam.
It’s an incredibly quick and easy dessert cake to throw together leaving you with plenty of time to enjoy it with whipped cream, coconut cream or ice cream.
Rosie
QUINCE AND VANILLA CAKE
Serves 8-10
150 gm unsalted butter, cold, cubed
360 gm brown sugar
340 gm Revenge No. 2 Gluten-free Almond Plain Flour Mix
2 teaspoons baking powder
250 gm vanilla-poached quinces (or other poached fruit or even jam), well drained
250 ml full cream milk, lukewarm
1 teaspoon bi-carb soda
1 egg, lightly whisked
1.5 teaspoons pure vanilla extract
Preheat oven to 180°C. Grease a 20cm cake tin and line with baking paper.
Place the butter, brown sugar, flour and baking powder into a food processor and pulse until the mixture resembles fine breadcrumbs.
Transfer half this mixture to the prepared cake tin (leaving the remainder in the food processor). Press down to compact the mixture a little and even out the surface.
Arrange the fruit evenly on top. (If using jam, dollop the jam on top of the base and very gently spread it being careful not to disturb the base mixture.)
Mix the warn milk and bi-carb soda together and stir until the bi-carb has dissolved. Add to the food processor along with the egg and the vanilla. Process until well combined and the mixture is smooth. Very gently pour over the fruit in the cake tin without disturbing the fruit or the mixture underneath.
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. If the top browns too quickly, cover with a piece of foil.
Allow to cool in the tin before transferring to a serving platter.
Serve at room temperature with whipped cream, ice cream, yoghurt or whipped coconut cream.