The quince is not edible until cooked, when it becomes soft and tender. Its flavor blends nicely with this pound cake.

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Ingredients

Directions

  • Heat oven to 325 degrees. Position rack in center of oven. Coat two 8-inch-square baking pans with cooking spray, and line bottoms with parchment paper. Set aside.

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  • In a large bowl, sift together the flour and baking powder. Set aside.

  • Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until fluffy, about 2 minutes. Reduce mixer speed to low, and add the egg yolks one at a time, alternating with about 1/4 cup of the flour mixture each addition.

  • Increase mixer speed to medium, and add the vanilla and cream; the batter will become thick. Transfer the batter to a large mixing bowl.

  • Place the egg whites in the clean bowl of the electric mixer fitted with the whisk attachment. Beat egg whites on medium-high speed until stiff peaks form, about 2 minutes. Using a rubber spatula, stir about one-quarter of the egg whites into the batter. Fold in the remaining egg whites.

  • Spoon batter into prepared pans. Run a knife through batter to remove any air bubbles. Bake until a cake tester inserted into the middles comes out clean, 60 to 70 minutes. Transfer to a wire rack to cool, 1 to 1 1/2 hours. Turn out cakes, and wrap in plastic; let cakes sit overnight.

  • Trim cakes with a serrated knife so the tops are level. Using a 2-inch-round cookie cutter, cut each cake into 10 circles.

  • When ready to serve, toast the pound cakes under a broiler until golden, about 1 minute. Serve with a scoop of quince sorbet and 3 slices of poached quince.

Cook's Notes

Quinces, the fruit of love, are available at many supermarkets from fall through early winter.

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