tag:blogger.com,1999:blog-8616474461130065290.post4375818303140457277..comments2023-07-04T22:09:15.901+10:00Comments on The New Epicurean: Quince and Pepita CakeThe New Epicureanhttp://www.blogger.com/profile/18073602750714497845noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8616474461130065290.post-42090384776784434132015-05-23T19:39:36.160+10:002015-05-23T19:39:36.160+10:00Johanna, it was gloriously pink! I have made a men...Johanna, it was gloriously pink! I have made a mental note that perhaps pureed quince could be a useful ingredient for making pink cakes, when beetroot might be too strong?<br /><br />I should warn you that I have a very un-sweet tooth, so what I regard as adequate might be a bit confronting...The New Epicureanhttps://www.blogger.com/profile/18073602750714497845noreply@blogger.comtag:blogger.com,1999:blog-8616474461130065290.post-32355887676539048442015-05-19T14:31:38.134+10:002015-05-19T14:31:38.134+10:00This really beautifully written and gives much fru...This really beautifully written and gives much fruit for thought (yes pun intended) - I love rice malt syrup because it is so much less sweet but still sticky and gooey. I am interested that you poach quinces without sugar - I have always thought it necessary but now maybe I will follow your lead. And the cake looks a glorious deep pinkJohanna GGGhttps://www.blogger.com/profile/08594201473931487490noreply@blogger.com