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Quince and
yoghurt cake
Gâteau au yaourt
SERVES 6-8
1 quince, peeled, cored and sliced
into 5mm (¼in)-thick segments
1 individual pot of natural yoghurt
(about 120g (4¼oz))
1 pot of caster sugar
a pinch of salt
3 free-range eggs
½ a pot of sunflower oil
grated zest of ½ a lemon
1 tsp baking powder
3 pots of plain flour
1 Place the quince in a small saucepan
and cover with water. Place over a
medium heat and bring to the boil, then
simmer for about 10 minutes, until the
quince is tender. Remove from the heat.
2 Preheat the oven to 200 ̊C/Gas Mark
- Grease and line the base of a 900g
(2lb) loaf tin.
3 Pour the yoghurt into a mixing bowl.
Scrape every last bit of yoghurt from the
pot, then fill it with sugar and pour it into
the bowl. Add the pinch of salt and mix
well with a whisk. Crack in the eggs,
then whisk to combine. Add the
sunflower oil, lemon zest and baking
powder, then whisk again. Fill the
Cherry cake
Gâteau aux cerises
SERVES 6-8
300g (10½oz) cherries
275g (9¾oz) plain flour
a pinch of salt
175g (6oz) sugar
2 tsp baking powder
100g (3½oz) butter
4 free-range eggs
80ml (2½ltr) Kirsch (optional)
1 Preheat the oven to 200°C/Gas Mark
- Grease and line a deep 23cm (9in)
round cake tin. Rinse and dry the
cherries, then stone if desired.
yoghurt pot with flour and add to the
bowl, repeat twice, then whisk it in.
4 Chop about half the cooked quince
slices into small pieces, about the size
of a raisin, then stir into the batter. Pour
the batter into the prepared tin, then
arrange the remaining pieces of quince
on top of the cake.
5 Bake for 45 minutes. After about
30 minutes, cover the cake with foil to
prevent the quince from blackening in
places if this is a concern.6 After the time is up, check the cake is
cooked by pricking the centre with a
cock tail stick or sharp knife: if it comes
out clean, the cake is ready, otherwise
return it to the oven for a little longer.
Allow the cake to rest for a few minutes
in the tin, then turn it out onto a wire
rack. Once cool, place the cake on a
serving plate or in a cake tin until you are
ready to serve it with a pot of hot coffee.2 Whisk together the flour, salt, sugar
and baking powder in a mixing bowl.
Place the butter in a small saucepan
over a low heat and melt while you beat
the eggs into the dry mixture. Pour in
the melted butter and beat the mixture
together. Stir in the cherries, then spoon
into the prepared cake tin.
3 Bake for 1 hour, or until a sharp knife
inserted in the centre comes out clean. If
the top is browning too fast, cover with foil.
4 Once ready, remove the cake from
the tin and flip onto a wire rack to cool.
At this stage, once still warm, it is nice,
though by no means obligatory, to pour
Kirsch all over the cake. Serve at room
temperature with crème fraîche, if liked.The recipes on this
page are extracted
from Provence by
Caroline Rimbert
Craig, published
by Kyle Books (£22).
Photography by
Susan Bell.