easyTime:1-2 hoursServes:8
Quinces are commonly cooked long and slow and,in the company of sugar,turn an extraordinary ruby-red. The transformation is both impressive and appealing,but I sometimes miss the intense fragrance and tartness of the raw fruit.
Quinces are mostly inedible when uncooked,of course,although some varieties aren’t quite as astringent and can be eaten raw. In this cake,the quince is diced just small enough to soften in the time it takes the batter to cook.
For all that it’s missing in colour,the fruit retains its heavenly scent and delightful pop of acidity and freshness. Substitute with tart green apple when quince is out of season.