125g soft butter
3/4 cup caster sugar............creamed
3 eggs ...........mix in one at a time
3 cups sifted SR flour
1cup of coconut cream...............mixed in a bit at a time alternately with flour
Spoon into a greased and floured spring form tin
Top with Quince Poached in Sugar (3 quince, about 4 cups of water and 3 large tablespoons of sugar) simmer for an hour and a half, cool and spoon on top of cake mixture. After this time the quince will have turned a lovely pink colour and the pectin in the fruit will have made the syrup all jammy.
Bake in a moderate oven for aprox 50 mins.
Serve with thickened cream.
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