Well, I don't have a good voice, either. Never did. I used to say that people stopped singing whenever I joined in ........
Well this afternoon after lunch with my friend Bola, I returned home to a baking agenda. My family (not everyone but still about 20 strong) are arriving tomorrow for a party at our house.
First things first: I brought a little stack off favorite cd's down to the kitchen. Only then did I begin organizing and measuring. While dancing. Wiggling. And, yes, belting out tunes to Herbie Hancock's, "Possibilities". And to the Gypsy Kings --- both absolutely great for a dancing-singing- baking kind of day.
I was home alone. Heavenly. Perfect for doing what comes naturally. So I danced, slid, tapped my toes, wiggled my fanny, and sang my heart out. All off key and out of tune. And so what.
Oh Daniel Rice.
Oh Annie Lennox.
Oh and oh.
I live with two boys. One is 95; the other, the son, is my main man. Both were out for the day and evening. Thus, the volume of the music and reach of my voice.
made with fresh Maine blueberries.
quince harvested last autumn, poached by moi, frozen in my fridge.
I am getting to the end of that harvest.
Anyway, here it is and if you can get some fresh quince, give it a try!
Quince and almond cake
100g softened unsalted butter
1/2 cup castor sugar
1/3 cup plain flour
1 tsp baking powder
1 cup almond meal
1 cup poached quinces, plus more slices for the top of the cake
few tablespoons of liquid from the poached quinces, or apricot jam, for glazing
Heat oven to 170°C. Line a springform baking tin.
Cream butter and sugar together until pale and creamy. Beat in eggs one at a time.
Sift together the flour and baking powder, and stir in the almond meal. Use a large metal spoon to fold dry ingredients into butter mixture.
Slice the cup of quinces into thinnish slices (about 3 or 4 mm thick) and then fold into cake mixture. Pour batter into prepared tin and smooth the surface a little. Slice remaining quinces to an equal thickness and arrange (patterned or as you please) on the top of the batter.
Bake for 40 minutes or until it can be cleanly skewered. Let cool for a few minutes before removing the outside of the tin.
Warm the quince liquid or jam in a small saucepan and brush lovingly over the top of the cake to glaze. The liquid will mostly soak in but will still give a wonderful warm glow to the cake.
This cake is made to be eaten warm, with cream, for afternoon tea, or for after dinner, or actually for anytime at all.