Spiced-quince butter cake from The Last Course: The Desserts of Gramercy Tavern (page 65) by Claudia Fleming and Melissa Clark (co-author)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brandied-fig ice cream; Candied walnuts; Candied nuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on November 15, 2015

    Lovely, delicate cake that combines subtle spices with the intriguing flavor of quinces. The cake itself is quite thin and could also be used as a coffee cake. But dolled up with a bit of whipped cream it was the perfect end to a roast wild duck dinner. The recipe says to discard the liquid that the quinces were poached in but after I tasted it I decided to keep it to use as a flavored simple syrup in holiday drinks. The white wine, sugar and spice poaching liquid gave the quinces a mellow golden color and really brought out their floral aroma. My guests loved the subtle crunch that the almond flour gave to the cake.

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