This recipe has been on my radar for some time. Finally two great reasons to make it; I had friends to bake for at a ski house in Vermont this past weekend and it's this week's TWD recipe. Thanks to Liliana of My Cookbook Addiction for picking such a fun recipe to play with.
I decided to bake the cake in a round rather than loaf pan since I wanted a classier presentation. The cake was so fast to make, I kept rechecking my ingredients because I felt like something was missing. Once I realized it was actually THAT easy; I baked it for 38 minutes.
Once out, I let it cool completely and then I started playing around. At Sofra we make a quince marmalade that is to-die-for. The smell of it is so intoxicating; I could almost be happy just breathing in its aroma. Our marmalade isn't as thick as store bought brands though, so I decided to cook it down some more. I cooked it for about 15 minutes on a pretty steady simmer until the liquid reduced to a thick syrup; stirring it frequently. Quince marmalade has a wonderfully floral fruity taste to it, but none of the bite of a "normal" marmalade. To get a bit of "bite" back into this recipe, I made a yogurt mouse with just a bit of brown sugar. Essentially what I did was I whipped some cream, and then added some labne (very thick yogurt) and a tiny bit of brown sugar. Labne has a great tang to it, so it balanced the sweetness of the cake and the quince marmalade.