Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups grated quince (about 2 medium quinces)
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, mixing until just combined.
5. Fold in the grated quince and chopped walnuts.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 433
Fat: 23g
Saturated Fat: 12g
Cholesterol: 123mg
Sodium: 201mg
Carbohydrates: 52g
Fiber: 2g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- You can substitute the quince with grated apple or pear.
- You can substitute the walnuts with pecans or almonds.
Variations:
- You can add 1/2 cup of raisins or dried cranberries to the batter.
- You can sprinkle the top of the cake with powdered sugar or drizzle it with a glaze made of powdered sugar and milk.
Tips and tricks:
- Make sure to grate the quince finely to ensure it cooks through in the cake.
- If the cake starts to brown too quickly on top, cover it with foil for the remaining baking time.
- Let the cake cool completely before slicing it to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or plate, dusted with powdered sugar or drizzled with a glaze.
Garnishes:
Garnish the cake with fresh quince slices, chopped walnuts, or a sprinkle of cinnamon.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too wet, try reducing the amount of grated quince.
Food safety advice:
Make sure to wash the quince thoroughly before grating it.
Food history:
Ayva Kek is a traditional Turkish cake made with quince, a fruit that is native to the Middle East and Asia. Quince has a tart, slightly floral flavor and a firm texture that softens when cooked.
Flavor profiles:
Ayva Kek has a sweet, spiced flavor with a subtle tartness from the quince.
Serving suggestions:
Serve Ayva Kek as a dessert or a sweet snack.
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Region: Turkish