Do you typically like cooking more than baking? Me too, but my family always loves when I make fresh baked treats for them. Right now it’s quince season in Morocco (late fall) and they are everywhere. (Check out my quince fruit recipes if you want more inspiration!)
You can’t eat quince as is, they need to be cooked and usually flavored with at least some sugar to bring out the flavor. If you don’t want to deal with processing the fruit and preparing them, then I highly recommend grabbing a jar of quince jam.
You can use it like any jam of course but it also works great for cake glazes like in this recipe. You can make these little tea cakes as quick and easy as a cupcake and the glaze is a cinch too. Seriously, in 30 minutes you can have a yummy after school snack or dish for a party.
I didn’t add it but you could slice these in half and add some whipped cream or even more jam for something that’s a bit more like a British scone. I’d recommend eating them the same day but if need be pop them in your fridge in a sealed container.
A very easy tea cake recipe with an accompanying glaze made with quince jam. Surprise your guests with this unexpected fruit.
- 8 Tbsp softened butter
- 1 cup white sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 5 Tbsp milk
- 1 cup sifted icing sugar
- 1 Tbsp melted butter
- 1/4 cup quince jam
Preheat oven to 375F.
Warm butter to room temperature and cream together with the sugar.
Beat in the eggs and blend until combined.
Slowly add the flour, alternating with the milk.
Use a muffin tin and tin liners. Fill 3/4 of the way full with the batter (it will be thicker than a muffin batter).
Bake about 18-20 minutes until the tops are lightly brown.
For the Glaze
If your jam has chunks of quince it you can choose to leave them or blend with an immersion blender first.
Melt butter in a pot and add the jam. Mix adding a bit of water if needed to thin out. Slowly add the powdered sugar, mixing as you go. You should end up with a glaze that can be poured on top of the cakes.