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Maggie Beer

Quince and Almond Cake

A recipe by our guest author Susan Connel.

  1. Step 1

    Preheat oven to 180 degrees fan-forced, and grease a round 20-30 cm cake tin.

  2. Step 2

    Cream butter and sugar until light and fluffy. Add in the quince paste, egg yolks, vanilla, cinnamon and zest of a lemon. Mix together well.

  3. Step 3

    Add the sifted flour and almond meal, and mix in.

  4. Step 4

    In a clean separate bowl whisk the egg whites until stiff peaks form, carefully fold into the cake mixture.

  5. Step 5

    Bake for 18-20 minutes until golden, allow to cool slightly and dust with icing sugar. Serve with a generous dollop of creme fraiche.


  1. 50ml unsalted butter softened
  2. 3 eggs
  3. 100g Quince Paste softened
  4. 1 lemon zested
  5. 1 Tbspn creme fraiche

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