SHOPPING LIST:
For the Poached Quince:
2 quince
2-3 cups of water
1/2 cup sugar
1 vanilla bean, split
For the Cake:
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking powder
1-1/4 cups sugar
3 eggs
1 tablespoon pure vanilla
3/4 cup Vanilla infused Extra Virgin Olive Oil
For the topping:
1 cup heavy whipping cream
1/4 cup Bella Cucina Preserved Lemon Cream
PREPARATION: Preheat oven to 375 degrees F.
To poach the quince, peel the quince, reserving the peels for flavoring the syrup once the quince have cooked. Cut the quince in half, removing the hard core and seeds, and cut into 1/4 inch half moon slices. Place the quince in a saucepan with enough water to cover. Add the sugar and vanilla bean and cook over medium heat. As the sugar dissolved and the liquid comes to a slight boil, turn the heat down to medium low and cook, covered, for 20-25 minutes, or until the quince is tender and easily pierced with a knife. Remove the quince into a bowl and allow to cool. Add the quince peels to the sugar syrup and continue to cook until the syrup has thickened. Remove from the heat. Remove the peels and discard. Remove the vanilla bean and with the back of a knife, scrap out any pods and place back into the syrup. Pour the syrup over the cooked quince. Cover until ready to use. You can make this a day ahead and refrigerate .
To make the cake:
Line the bottom of a 9-inch round cake pan with parchment paper and lightly coat the parchment with olive oil.
In a large bowl, whisk together the flour, salt, baking powder and baking soda. In a large bowl, or the bowl of a stand mixer, beat the sugar and eggs until the texture is thick and ribbon-like, about 4-5 minutes. With the mixer on low speed, slowly drizzle in the olive oil and mix just until it is incorporated. Do the same with the milk, then add the flour mixture in increments just until the mixture is smooth. Pour the cake mixture into the prepared pan, tapping the pan once to remove any air bubbles.
Bake the cake in the middle rack of the oven for about 40-45 minutes, or until a skewer placed into the middle of the cake comes clean. Remove form the oven and cool.
To serve: Whip the cream into soft peaks, then fold in the lemon cream.
Serve slices of the cake with a generous spoonful of the quince fruit and syrup and top with a dollop of lemon whipped cream.
VARIATIONS:
- Use almond meal instead of flour. You can even use ground pistachio flour
- Use Bella Cucina sweets Spreads for citrus flavor .
- Make a warm lemony simple syrup and pour over the top of the cake after it's cooled a bit: 1/4 cup sugar + 1/4 cup lemon juice. Top with fresh lemon zest.