Poached Quince Cake

Carissa Cake
Last night I thought about you, and then the fruit shrivelled at my feet. They were too far away for me to reach for, so I couldn't. For I'm not the kind that'll take root, and put it in my mouth, and call it something-like-survival. They looked sweet, but they also had a disease. I was unsure if I knew the difference. I learned more from spoiled seeds in my teeth than my eyes could ever. I wonder if the trees notice the absence of fruit. And who tells them to fall, and how do they know it's time. But after enough coldness, well, we'd do anything to feel something. It's winter, and this is called wither, and now, skin hurts.

Poached Quince Cake

There are many ways to poach quinces. It doesn't matter what spices, liquors, or herbs you use. It all depends on your preference. It is important to ensure that the liquid does not cover the fruit and does not reach too tender. Pear is also a great substitute if quince isn't available.

For The Quince:

A large quince (approximately 450g), 480ml (2 cups), water, 150g (3/4 Cup) granulated Sugar, 60ml (1/4 cup) brandy, thick orange peel, a cinnamon quill, a few cloves and a star anise The quince should be cut into eights. Add the brandy, water, sugar, and aromatics. Please stir it and then close with a cartouche. Place the pan on the stove. Bring to a boil. Stir to dissolve the sugar. Reduce heat to simmer until the mixture is almost tender. It will take some time. The quinces should still withstand the heat, and the syrup should be thickened and reduced. Place the fruit aside.

The Cake:

115g (1 1/4 cup) almond meal, 90g (2/3 cup + 1 Tablespoon) all-purpose flour, 85g (3/4 cup + 2 Tablespoons) hazelnut meal and 2 teaspoons baking powder. 2 teaspoons of salt. 230g (1 cup), unsalted butter (soft), 65g (3/4cup + 2 Tablespoons) honey. 65g (1/3 cup + 1 Tablespoon) chopped dark chocolate. A few chopped hazelnuts for the top. 1 teaspoon vanilla extract. 1/3 Pre-heat oven to 180 C (350 F). Line a 20 cm (8-inch) round cake pan with baking paper. Mix the flour, almond meal, hazelnut meal and baking powder. Add cinnamon, nutmeg, cloves and salt. Use a stand mixer fitted to the paddle attachment to beat the butter, sugar and honey until smooth and creamy. This should take about five minutes. Stop mixing to scrape the bowl. Then, add the eggs one time, beating them until aerated. Add the vanilla. Reduce the speed to incorporate the dry ingredients. Add the chocolate to the bowl. Fold the mixture with a rubber spatula until it is evenly distributed. Place the mixture in a pan. Use a little force to press the quinces into the batter. Sprinkle with hazelnuts. Bake for approximately 50 minutes or until golden brown. The middle of the skewer should be removed with some moist crumbs. Let cool in the pan for about 15 minutes before moving onto a wire rack. Before serving, dust with confectioners' sugar.

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