Quince Polenta Cake – a delicious recipe with quince -, lemon juice, eggs, cane sugar, almond meal, polenta. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F (175 degrees C). Butter and flour an 8-inch round cake pan.
2
Place quince in a bowl and cover with fresh water; add lemon juice and set aside.
3
Cream together eggs and cane sugar in the bowl of a stand mixer on medium speed until pale. Add almond meal, polenta, yogurt, orange juice, orange zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan.
4
Drain the quince and top the batter with quince slices, pushing down slightly to make them fit.
5
Bake in the preheated oven for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, about 20 minutes more.
6
Allow to cool about 30 minutes before topping with sliced almonds.
584
kcal
Calories
39
g
Fat
45
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 quince - peeled, cored, and sliced, 1 tablespoon lemon juice, 3 medium eggs, 1/2 cup cane sugar, and more.
Yes, Quince Polenta Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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