Quince Butter Cake
250 grams plain flour
2 teaspoons baking powder
180 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
1 teaspoon vanilla bean paste (or vanilla essence)
Oven poached Quinces
Sift the flour and baking powder together into a bowl. Sprinkle in the caster sugar and stir until mixed together.
Break the eggs into a small bowl and add the milk and vanilla - whisk briefly to amalgamate.
Pour the egg mixture along with the melted better into the dry ingredients - stir to form a smooth batter.
Spoon three-quarters of the mixture into a lined cake pan (I used a loose-bottomed, 20cm/8inch square tin).
Arrange well drained quarters of quince evenly over the cake mix - push the quince pieces slightly into the mix. Top roughly with the remaining batter - you don't need to be too precious as the cake will rise and the quince will sink to the middle.
Bake in a pre-heated 170C/320F oven for about 40 minutes or until golden and cooked through.
Let it stand in the tin for a few minutes before unmoulding.
I made a glaze using pure icing sugar and a little poaching liquid from the quince and drizzled it roughly over the cake.
It has this subtle peach colouring and dries to a matt finish.