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Medlar fruits pound cake

Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6 People

Ingredients

For the medlar purée

  • 200 g Bletted medlar fruits
  • 50 ml water
  • 1 tbsp maple syrup (optional)

For the pound cake

  • 4 big eggs
  • 200 g Sugar
  • 200 g melted butter
  • 200 g flour
  • 100 g medlar purée
  • 1 tbsp cinnamon
  • 30 g roughly chopped almonds

Instructions

For the medlar purée

  • Before to begin you have to be sure that the medlar fruits are bletted, they have to be brown and very soft to the touch. You will need about 100 to 150 g medlar purée for the pound cake recipe and about 200g of bletted medlar to make the purée. The final amount of purée is going to depend a lot of the seeds size in the fruit and the amount of flesh you're going to scrape out of the cooked fruits.
  • Cut the fruit in half and remove the five seeds but keep the skin. Once you finished put the seedless medlar fruits in a pan with the water and let it cook medium heat until it comes to a boil (about 3/4 minutes) put the fire down and let it cook for about 2 more minutes. Put aside and let it cool down a bit.
  • When the purée is cool down. Put one tablespoon of the cooked medlar in a thin strainer and with the help of a tablespoon scrape out the fruit flesh, repeat until all the mix is filtered. I love to add a bit of maple syrup to my medlar purée, but it's completely optional.

For the pound cake

  • Preheat the oven at 180° Celsius
  • Break the eggs and separate the yolk and the white. Put the yolk in a big bowl and the whites in a smaller one. Beat the yolk with the sugar and the cinnamon until you got a smooth mixture.
  • Add the melted butter and beat until smooth. Add the flour little by little and beat until you got a beautiful and homogeneous mix. Set aside.
  • Beat the eggs whites with a pinch of salt until it forms stiff peaks, add the whites very slowly to the preparation with a wooden spoon.
  • To finish, add the medlar purée to the preparation and mix very gently just enough to incorporate the purée until it forms a sort of marble pattern.
  • Put the dough in a buttered loaf tin (the preparation has to fill three-quarters of the pan). Sprinkle with the roughly chopped almonds. Bake for about 50 minutes. Check the baking by planting a the tip of a knife in the middle of the cake if it's came out dry, it's ready!