4 or 5 medium to large quinces
juice of 1 🍋
4-6 whole cloves, allspice berries, and star anise
dissolve sugar in water, add lemon juice, and spices. bring to a simmer.
peel, quarter, and poach the quinces in the simmering liquid for 20-40 minutes just until tender.
drain the quince, retaining the poaching liquid. slice the quince and refrigerate until ready to make the cake.
1-1/3 c. flour
3/4 c. coconut sugar
2 tsp baking powder
2 tsp powdered ginger
1/2 tsp 🧂
1/4 c. olive or vegetable oil
3/4 c. oat or coconut milk
zest of 1 🍋
preheat oven to 350 degrees fahrenheit.
combine the dry ingredients in a mixing bowl.
combine milk, oil, 🥚 , and zest and then add to dry ingredients and mix until combined.
half the strained poaching liquid (about 1-1/2 to 2 c.)
1 stick vegan butter (real butter when terence is knot aroond)
2/3 c. dark brown sugar
in an 8" or 9" cast-iron skillet, reduce the poaching liquid on low heat until concentrated by half at least. add butter and 🔥 until melted, then add brown sugar and 🔥 for several minutes until bubbling.
turn off 🔥
place overlapping slices of quince forming a circle along the outside perimeter. fill in the center more free form.
pour the batter over the fruit evenly and bake for 45 minutes.
remove from the oven and let it cool in the pan for 5 minutes.
turn the cake out onto a circular platter and serve with creme fraiche.
sandra lindsay, a nurse.
the first person in the united states too get vaccinated for covid-19 😊