Chia and Quince Mini Cake

Chia and Quince Mini Cake


  • 1/2 cup almonds
  • 3 Tbsps honey (best organic quality possible)
  • 1 handful of chia seeds
  • 2 quince peeled and boiled until soft, then puréed (I poach mine in coconut milk cinnamon and star-anise)
  • 1 can coconut cream
  • Cinnamon to taste
  • Raspberry powder
  • 1 ripe fig
  • Mini cake dish from Stevens (they come in a two pack)


  1. In a food processor blitz your almonds to a fine crumb before heating your honey in the microwave and pouring into the processor while it‰'s still going. You should have a nice sticky crumb.
  2. Line the bottom of your cake dish with this ‰- use the back of a spoon to really pack it down before putting in the freezer to set.
  3. In a bowl combine your puréed quince, the last of the melted honey, your chia seeds, the top 3/4 of creamy part of the coconut cream and some cinnamon to taste. Pour this into your cake tin and place in the freezer to set.
  4. Leave for at least 4 hours before powdering with raspberry powder and topping with your fig. You‰'ll need to let it stand at room temperature before serving for about 30-45 minutes depending on how long you froze it for. Enjoy!

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