Grandfather Fitzwilliam's Quince And Almond Cake

Name: Grandfather Fitzwilliam's Quince and Almond Cake (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Holiday
Ingredients: 1 1/2 cups All-Purpose Flour; 1 cup Almond Flour; 1 tsp Baking Powder; 1/2 tsp Baking Soda; 1/4 tsp Salt; 1 cup Unsalted Butter-softened; 3/4 cup Granulated Sugar; 2 Large Eggs; 1 tsp Vanilla Extract; 1 1/2 cups Quince-peeled, cored, and diced; 1/2 cup Sliced Almonds; 2 tbsp Almond Extract

⏱1h 30m

👥8 servings

🔥350 cal

Medium

🍽️Holiday

🥗Vegetarian

A comforting and fragrant cake featuring the unique flavor of quince, complemented by the nutty richness of almonds. This is a straightforward recipe perfect for a weekend bake.

1 1/2 cups All-Purpose Flour

1 cup Almond Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

See all 12 ingredients ↓

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⏱1h 30m

👥8 servings

🔥350 cal

Medium

🍽️Holiday

🥗Vegetarian

A comforting and fragrant cake featuring the unique flavor of quince, complemented by the nutty richness of almonds. This is a straightforward recipe perfect for a weekend bake.

#cake #quince #almond #baking #dessert

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Vanilla Extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced Quince, Sliced Almonds, and Almond Extract.
Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Ingredients

Dry Ingredients
1 1/2 cups 192 g All-Purpose Flour
1 cup 113 g Almond Flour
1 tsp 5 mL Baking Powder
1/2 tsp 2.5 mL Baking Soda
1/4 tsp 1.25 mL Salt
Wet Ingredients
1 cup 227 g Unsalted Butter-softened
3/4 cup 150 g Granulated Sugar
2 N/A Large Eggs
1 tsp 5 mL Vanilla Extract
Quince & Almond
1 1/2 cups 355 mL Quince-peeled, cored, and diced
1/2 cup 57 g Sliced Almonds
2 tbsp 30 mL Almond Extract

Equipment

9-inch round cake pan
Mixing bowls
Whisk
Electric mixer
Spatula
Wire rack

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together the Unsalted Butter and Granulated Sugar until light and fluffy.
Beat in the Large Eggs one at a time, then stir in the Vanilla Extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced Quince, Sliced Almonds, and Almond Extract.
Pour batter into the prepared cake pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Nutrition per serving

Calories 350