So this is it, it is officially December and the count-down to Christmas has started. Well, sadly here it started right after Halloween, which felt a bit awkward. And because I still can, I am baking yet another cake recipe with quince! Only wrote one a month ago, but then the season for quince is so short you gotta make the best of them while they last!
This cake is actually a great winter warmer with its caramelized fruit and hints of ginger, vanilla and cinnamon. It would be perfect with a cup of warm tea after an afternoon wandering around the streets looking at the decorated shop windows. And it is not that bad for you as I replaced half of the sugar with Splenda in this recipe .. does not do anything for the fat content sadly.
I have done just that last week. I happened to be working in central London on a Tuesday morning and I figured it was a great occasion to go and see the Christmas decorations in Covent Garden – I am not a fan of the crowded London streets in December so I jump on any occasion to avoid them.
The place was lovely as you can see from the couple of pictures below. It was nice to to cross the market without being has trampled under people’s feet!
And after this brisk morning walk, I finished working from home (thank you – technology) with my nice
little slice of cake!
Ingredients: 1 quince, peeled, cored and thickly sliced – 100g brown sugar – 250 g self-raising flour – 1 tbsp cinnamon – 1 tbsp vanilla extract – 1 tbsp ground ginger – 110 g soft unsalted butter – 10 g Splenda (or 100 g granulated sugar – 2 eggs – 100 ml semi-skimmed milk