For the Cake:
For the Filling:
2 3/4 cups Quince Butter (see recipe below)
1/2 cup sliced almonds, toasted, plus more for garnish
1. Center an oven rack and preheat the oven to 325°F. Line a 12-by-16 jelly roll pan or rimmed baking sheet with parchment paper. Set aside.
2. To make the cake: In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of the sugar. Whisk to combine. In a small bowl, whisk the oil, yolks, water, almond extract, and vanilla. Add the wet ingredients to the dry ingredients and stir with a rubber spatula just until smooth. Do not overmix.
3. In a clean bowl of a stand mixer, add the egg whites and attach the whisk attachment. Starting at low speed, whisk the egg whites, gradually increasing the speed to high. Whip just until soft peaks form. Reduce the mixer speed to medium and gradually add the remaining 1/4 cup of sugar. Return the speed to high and whip the whites until they just begin to form stiff, shiny peaks. Stir one-third of the whites into the batter to lighten it. Add the remaining whites and gently fold in only until evenly combined.
4. Pour the batter into the prepared pan and smooth in an even layer. Bake for 16 to 18 minutes or until the cake springs back and is lightly golden. Place on a wire rack to cool. When it has cooled but is still slightly warm, slide a knife around the edges of the cake.
5. To assemble, leave the cake in the pan. Spread the quince butter onto the cake, leaving 1/4 inch around the edge. The butter should only be about 1/4 inch thick. Sprinkle the almonds evenly onto the quince butter. Turn the pan so that one of the short sides is facing you. Using the parchment as the cake’s support, begin to tuck the cake upwards, gently rolling it into a spiral and peeling the parchment away as you do. Place the cake, seam side down, onto a serving platter. Trim the ends. Serve slices of this cake with freshly whipped cream and some more almonds as a garnish.
Makes 8 to 10 servings
1. Combine the ingredients in a large, heavy pot. Place over high heat and bring to a boil. Cover, reduce heat to medium-low, and cook for 20 minutes or until the fruit is very soft. Drain the quinces, reserving the liquid. Remove the star anise and cloves.
2. Mash the quinces with a potato masher or blend with an immersion blender, adding a couple of tablespoons or more of reserved liquid. It should have the texture of applesauce. Place back on a medium-low heat and bring to a bare simmer. Cook for 30 minutes, stirring often and scraping the bottom of the pot to prevent burning. Turn the heat to low once the mixture starts to thicken up. The quince butter is done when it holds a line drawn through to the bottom of the pot with a spoon. Remove from the heat and allow to cool. Stored in an airtight container, it will keep for 2 weeks in the refrigerator.
Makes 3 1/2 cups