Quinces in a cake! This polenta and almond flour cake with a hint of orange is topped with fresh quinces. It's a deliciously delicate cake that just happens to be gluten-free.

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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
30 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

  • 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.

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

Nutrition Facts

190 calories; protein 7.7g 16% DV; carbohydrates 18.8g 6% DV; fat 10.3g 16% DV; cholesterol 71.5mg 24% DV; sodium 225.6mg 9% DV. Full Nutrition
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