Name: Quince Polenta Cake
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Quince - peeled, cored, and sliced - 1; Lemon juice - 1 tablespoon; Eggs - 3 medium; Cane sugar - ½ cup; Almond meal - 1 cup; Polenta - ½ cup; Orange, juiced and zested - 1; Plain yogurt - ½ cup; Baking powder - 1 ½ teaspoons; Sliced almonds (Optional) - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Quince Polenta Cake

1. Quince - peeled, cored, and sliced - 1

2. Lemon juice - 1 tablespoon

3. Eggs - 3 medium

4. Cane sugar - ½ cup

5. Almond meal - 1 cup

6. Polenta - ½ cup

7. Orange, juiced and zested - 1

8. Plain yogurt - ½ cup

9. Baking powder - 1 ½ teaspoons

10. Sliced almonds (Optional) - 1 tablespoon

How to cook deliciously - Quince Polenta Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.

2. Stage

Place quince in a bowl and cover with fresh water; add lemon juice and set aside.

3. Stage

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.

4. Stage

Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.

5. Stage

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.

6. Stage

Allow to cool about 30 minutes before topping with sliced almonds.