Quince Cake

This stunning cake is cooling on a rack on the kitchen bench with two small warm slices missing.  It is so delicious I had to share it immediately

Although it is an Apple and Blueberry cake, I used cooked quinces for my topping.  Stunning.  It is another Donna Hay recipe from her latest book 'fast, fresh, simple'

1 and 1/2 cups of sifted self-raising flour;

3/4 cup of caster sugar;

125 grams of butter, softened;

1 teaspoon vanilla extract;

2 eggs;

1/2 cup of milk;

1 apple, cored and thinly sliced;

3/4 cup of frozen or fresh blueberries (I used frozen as fresh are so expensive at the moment); and

2 tablespoons of demerara sugar.

To start, preheat the oven to 160 degrees C. Place flour, sugar, butter, vanilla, eggs and milk in a bowl and beat with an electric mixed until just combined. Spoon the mixture into a greased 22cm springform tin lined with non-stick baking paper.

Top the mixture with the thinly sliced apples and blueberries and sprinkle with the demerara sugar (I didn't have any so used ordinary sugar).

Bake for 45 minutes or until the cake is cooked when tested with a skewer. Let the cake sit in the tin for 5-10 minutes before turning it out to cool further on a wire rack. The apple slices and blueberries will have sunk slightly into the cake mixture. Serve the cake with ice cream or dollop cream.