Heart cake with quince compote & new BAKE logo

The idea was to keep this post short and let the photos do the talking.

So, in a few words – that little thing in the top-left corner of the page is my new logo; Which I am very proud of. I believe its beauty lies in simplicity and originality and that was an inevitable product of great collaboration with a super talented artist! Thus, to present my unspoken words, I had to create a cake. It wasn’t hard at all, the recipe made its way spontaneously and became the heart cake.

The biggest piece of this cake goes to Aleksandra Prhal, the super talented artist I mentioned. She is kind, professional and incredibly patient and she is the one who designed the new BAKE logo.

Butterless heart cake 

For the cake:

2 eggs

150 gr sugar

3 tablespoons warm water

100 gr plain flour

50 gr  ground walnuts (walnut meal)

1/2 teaspoon aluminium free baking powder

For the compote:

2 quinces – cored, pealed and sliced

100 gr raw sugar + 50 gr for syrup

200 ml water

1 lemon slice

1 star anise

1 cinnamon stick

Quince compote can be prepared a few days in advance.

Pour water and sugar in a small pot, add star anise and cinnamon stick and simmer for a few minutes until sugar dissolves. Add quinces and cook for 1 hour or until quinces are soft (be careful not to overcook them). Remove from the stove, cool and keep in the fridge.

On the day that cake is going to be served, take half of the liquid from compote, add 50 gr of raw sugar to it and simmer on a low heat until is half reduced.

 

For the cake I made a heart mould from aluminium foil and I baked it in a 8″ round baking tin to keep the heart shape. Otherwise use 6″ cake tin for baking.

Heat the oven to 175C. Place baking paper on the bottom of the baking tin and spray with oil heart shape mould sides. If you are using 6″ cake tin, just lay the baking paper around your baking tin.

Separate egg whites from egg yolks. Place the egg whites in a medium size bowl and beat for 2 minutes using hand mixer. Add sugar and continue to beat for another 3-4 minutes or until the mixture is creamy white and holds a soft shape.

In a different bowl mix the egg yolks with a small hand whisker. Scrape egg yolks into the egg whites mixture and fold with spatula. Add flour, baking powder and fold into the eggs mixture. On the end add walnuts and stir gently until all combined. Pour into the cake tin and bake for 35-40 minutes or until cake is golden colour and cake tester comes out clean.

Cool cake on the cooling rack while preparing the compote for serving the cake. Take  out compote and syrup from the fridge at least and hour before serving the cake (so it can warm up on room temperature). Place quinces on every piece of the cake, pour the syrup over and decorate with fresh mint.

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