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Quince and Vanilla (or Tonka) Bean Cake
recipe
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Chicago
Quince and Vanilla (or Tonka) Bean Cake
Martin Sorge
Martin Sorge
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$1.00
I call this "The Cake You Won't Make" but I sincerely hope you will. Splurging on a vanilla bean or freshly grated tonka bean gives this cake a wallop of flavor. Grated quince adds a subtle haunting aroma and keeps the cake unctuously moist. Grate the quince just before mixing it into the cake to avoid it browning.
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You Need

8-12 servings
0:45
  • 120 g (1 cup) all-purpose flour
  • 50 g (1/2 cup) almond flour
  • 1 teaspoon baking powder
  • 120 g (1/2 cup + 1 Tablespoon) sugar
  • 1/4 teaspoon fine sea salt
  • The seeds of 1 vanilla bean (or 2 teaspoons vanilla paste) or 1/2 teaspoon finely grated tonka bean (or 2 teaspoons vanilla paste or extract)
  • 2 large eggs, room temperature
  • 80 g melted butter, cooled but still liquid, plus more for the pan
  • 30 g olive oil
  • 56 g plain Greek-style yogurt
  • 100 g peeled and grated quince, raw (from 1 small quince or ½ a large quince)
  • 150 g poached quince, sliced into 1/8-inch thick slices
  • About 2 Tablespoons of quince poaching syrup

    • How To

    1. Heat the oven to 350F with a rack in the middle of the oven. Butter an 8-inch round springform pan or cake pan and line the bottom with parchment paper.
    2. In a medium mixing bowl, add all-purpose flour, almond flour, and baking powder, then whisk to combine.
    3. In a large mixing bowl, combine the sugar, salt, and vanilla bean seeds (or grated tonka bean), then add the eggs and whisk until it lightens in color, about 1 minute.
    4. Add the melted butter and olive oil and whisk to emulsify, about 30 seconds.
    5. Add half of the dry ingredients and whisk just until most of the flour is incorporated.
    6. Add the remaining flour and yogurt, then whisk just until there are no lumps of flour.
    7. Fold in the grated quince (not the sliced, poached ones!). Pour the batter into the prepared pan. Carefully arrange the poached quince slices on top of the cake in a circle or random pattern, your choice.
    8. Bake the cake at 350F until the cake springs back when pressed in the center and a toothpick comes out with only a few crumbs attached, for about 28-34 minutes.
    9. Let the cake cool in the pan for 10 minutes. Loosen the sides of the cake by running an offset spatula or butter knife around the outside of the cake, then remove the sides of the springform pan.
    10. Brush the top of the cake with a few tablespoons of the quince poaching syrup to give it a shine. Any more than a thin coating will make the cake soggy.
    11. Let the cake cool for 15 more minutes. Carefully remove the parchment paper and place the cake onto the serving platter and let cool completely.
    12. Serve this cake plain, with whipped cream, or some quince-syrup-sweetened Greek yogurt.