Skip to main content

Spiced Quincesauce Cakes


A couple of weeks ago, I received a delivery of quince from some good friends. I made a big batch of quince butter (see the recipe included in my Quince Butter Thumbprint Cookies) and a pot of quincesauce - think applesauce, but with quince. I've been stirring the quincesauce into plain yogurt, but I decided to bake them into some spiced cakes one morning.

The thing I love about these cakes - besides it not being too sweet - is the fact that I can mix it, pop it in the oven, and crawl back in bed. By the time the aroma permeates the house and wakes everyone up, it's ready to eat!

Ingredients

  • 2 C white whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 C organic coconut sugar
  • 1 T ground cardamom
  • 1 T ground nutmeg
  • 1 T ground cinnamon
  • 2 eggs
  • 1-1/2 C unsweetened quincesauce
  • 1/2 C olive oil
  • 1/2 C organic plain yogurt
  • 2 T honey
  • pecans for topping, if desired

Procedure
Preheat oven to 350 degrees F and butter a baking dish, or - in this case I was bringing them to friends and didn't want them to have to wash and return my dishes - place paper baking forms on a lined cookie sheet.

Place all dry ingredients in a large mixing bowl. Add wet ingredients and mix with a wooden spoon until just moistened. Pour batter into pans, leaving space at the top for it to rise. Sprinkle with nuts, if desired.


Bake till a toothpick inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack before slicing and serving.

Comments

  1. These are lovely and I love the little disposable pans...where did you find them?

    ReplyDelete
    Replies
    1. I got them at Cost Plus World Market, Wendy. Do you have one near you?

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P