Medlar Sheet Cake

For the medlar sheet cake, first prepare and weigh all ingredients (butter directly into the mixing bowl provided). Combine flour and baking powder and sift through a fine mesh sieve.

Grease a baking tray. Preheat the oven to 180 °C. Wash and dry the medlars, remove the skin and cut them in half (remove the seeds). Beat the butter in the mixing bowl, with an electric hand mixer or food processor until thick and creamy.

Add sugar, salt, vanilla sugar and orange zest and beat until blended. Add eggs a little at a time, beating until fluffy. Add flour and baking powder mixture to butter-egg mixture and mix just until combined.

Spread the sponge mixture onto the baking sheet to the height of your thumb. Top evenly with the medlar halves. Bake at 180 degrees for about 30 minutes.

Preparation Tip:

Use milk until the dough falls from the spoon with difficulty tearing. Better a little too liquid than too firm. If you like, sprinkle the loquat cake with powdered sugar before serving.

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