Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
200g butter
1 cup brown sugar
1/2 tsp salt
3 eggs
1 cup quince and rose-petal jelly
1/2 cup wholemeal flour
1 1/2 cups white flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 cups milk
passionfruit syrup for topping.
-Cream butter, sugar and salt.
-Continue beating, adding eggs, one at a time.
-Add quince jelly and mix well.
-Add flour, baking powder, baking soda, and add milk while mixing.
-Put in a greased baking tin and bake for 40-60 minutes at 180degC or until it has a lovely aroma and when you insert a knife it comes out clean.
-Top with passionfruit syrup.
Kim Laybourn, baker at Walnut Cottage in Arrowtown, makes her own quince and rose-petal jelly.
Requested by Joan Cross of Clyde
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
