Well, yeah, another quince post! I did say I am on a mission to change how we use quince! All week I planned the photo of this shortcake in my head, not only the shortcake but how I wanted the photo to turn out. It is not an amazing photo neither are the props but by the time Saturday came around I was so tired of thinking and rethinking the photo that all I wanted to do was to dive in, bake, take a photo and just eat a slice. In the process I forgot to check whether I had all the ingredients.
It is autumn - I am reminded of this fact every morning I step out of my car breathing the crisp fresh autumn morning air. We have had the same three back yard chooks for the past 18 months. They are amazing animals, not only they give us eggs but they remind us of when daylight savings is about to begin and when it is time to end. They don't like our visitors much (I think they chicken out really!). When the weather is getting cold and days are getting shorter they lay less eggs and during summer they lay everyday. Being just the beginning of autumn, their body clock is adjusting and they stopped laying eggs for a couple of weeks now and our egg tray is completely empty. On Saturday morning, in the middle of kitchen chaos I had to pop out to the shops to buy eggs. By the time I got back, there was an egg in the coop ... maybe they know me too well!
Shortcake is a cross between a cake and soft biscuit without all the formalities of cake making. It is quick and versatile. If you are not in the mood to cook quince for this recipe, you can always use apples and berries.
125g Butter, softened
125g Caster Sugar
1 1/4 cups plain flour
1/2 cup almond meal
1 teaspoon baking powder
2 Quinces, peeled and sliced
1/2 cup white sugar
1/2 cup water
2 cardamom pods
Juice of 1 lime
- Place quince slices, water, sugar, lime juice and cardamom into a small sauce pan and simmer on low heat until the quinces turn slightly pink.
- In a medium bowl, mix butter, sugar, vanilla and egg with a fork.
- Add the flour, baking powder and almond meal.
- Line a 20cm cake tin with baking paper.
- Pour half of the cake mix into the lined pan and flatten the base.
- Cover the base with cooked quines.
- Pour the rest of the cake batter in the tin and flatten the cake sighty.
- Sprinkle with demerara sugar and sliced almonds.
- Bake at 180C for 40 minutes.