Quince is one of those fruits many have growing in their garden… but rarely use. Sharp and fragrant, it’s earned the nickname “Northern lemon,” and it’s every bit as powerful as that citrus counterpart. In fact, quince is packed with vitamin C, B vitamins, carotenoids, and flavonoids — not to mention its impressive little seeds, which carry iodine, iron, potassium, fibre, and vitamin E.
In this loaf cake, I’ve brought together multiple forms of quince: syrup, dried slices, and even flour made from ground seeds. The result? A gorgeously speckled cake, softly sweet with caramel notes and that subtle tangy twist quince is known for.
If you’re a fan of lemon loaf, consider this its sophisticated cousin — slightly more earthy, decidedly more local, and in my humble opinion, quite addictive.
Quince Loaf Cake
Ingredients
Preparation
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Preheat the oven to 180°C. Melt the butter. In a large bowl, whisk the eggs together with the melted butter and coconut palm sugar until light and fluffy.
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Stir in the quince syrup and vanilla sugar. In a separate bowl, combine the flours and baking soda. Gradually mix the dry ingredients into the wet batter until well incorporated. Fold in the dried quince slices.
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Grease a loaf tin with oil and sprinkle a couple of handfuls of quince seed flour along the bottom and sides. Pour in the batter and smooth the top.
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Bake at 180°C for 25–30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool slightly before turning it out onto a serving platter.
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If desired, drizzle with a little extra quince syrup before serving for added moisture and shine.
