QUINCE AND BALCK BERRY CRUMBLE CAKE:

INGREDIANTS:

UNSALTED BUTTER,SOFTENED -185 GM
CASTER SUGAR -165 GM
EGGS -2
SELF-RAISING FLOUR - 335 GM
MILK - 180 ML
FROZEN BLACKBERRIES - 300 GM
CORNFLOUR -2 TEASPOON


POACHED QUINCE :

WATER -750 ML
CASTER SUGAR - 165 GM
CINNAMON STICK - 1
LEMON JUICE -1 TABLESPOON
MEDIUM QUINCES[CUT INTO 8WEDGES] -3[1 KG]


CINNAMON CRUMBLE:

PLAIN FLOUR -110 GM
CASTER SUGAR - 2 TABLESPOON
FIRMLY PACKED BROWN SUGAR -110 GM
COLD UNSALTED BUTTER,CHOPPED -100 GM
GROUND CINNAMON -1 TEASPOON



METHOD:

MAKE POACHED QUINCE.

PREHEAT OVEN TO MODERATE[180C/160C FAN –FORCED].GREASE DEEP 23 CM-SQUARE CAKE PAN;LINE BASE AND SIDES WITH BAKING PAPER.

BEAT BUTTER AND SUGAR IN MACHINE BOWL UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING BETWEEN ADDITIONS UNTIL JUST COMBINED;TRANSFER TO LARGE BOWL.STIR IN SIFTED FLOUR AND MILK,IN TWO BATCHES.
SPREAD MIXTURE INTO PAN;BAKE 25 MINUTES.
MEANWHILE,BLEND OR PROCESS INGEDIANTS FOR CINNAMON CRUMBLE,PULSING UNTIL INGREDIANTS JUST COME TOGETHER.

REMOVE CAKE FROM OVEN .WORKING QUICKLY,TOSS FROZEN BLACKBERRIES N CORNFLOUR TO COAT.TOP CAKE WITH DRAINED QUINCE THEN BLACKBERRIES;SPRINKLE CINNAMON CRUMBLE OVER FRUIT.RETURN TO OVEN;BAKE 20 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK.SERVE CAKE WARM OR COLD WITH RESERVED QUINCE SYRUP.

POACHED QUINCE:

STIR THE WATER ,SUGAR ,CINNAMON STICK AND JUICE IN MEDIUM SAUCEPAN OVER LOW HEAT UNTIL SUGAR DISSOLVES.ADD QUINCE;BRING TO A BOIL.REDUCE HEAT;SIMMER,COVERED,ABOUT 1 HOUR 30 MINUTES OR UNTIL QUINCE IS TENDER AND ROSY IN COLOUR.COOL QUINCE IN SYRUP TO ROOM TEMPERATURE;STRAIN QUINCE OVER MEDIUM BOWL.RESERVE QUINCE AND SYRUP SEPARATELY.