Fine Quince Cake

Ingredients

• 125 g cold butter (in pieces) + 1 tsp for the pan
• 70 g whole cane sugar
• 220 g spelt flour type 630
• 4 tbsp strong defatted cocoa powder (15 g each)
• 1 egg
• a pinch of salt
• 3 large quines (250 g each)
• 1 cinnamon stick
• 1 spice clove
• 150 g sunflower seeds
• 1 tbsp plum kernel oil or almond oil
• 70 g black currant jam

Instructions

1. 1.

   For the crust, knead butter pieces, 30 g sugar, flour, half the cocoa powder, egg and a pinch of salt. Roll out the dough on a surface dusted with the remaining cocoa powder, line a greased tart pan, and trim the excess edge. Prick the dough several times with a fork and chill for about an hour.

2. 2.

   Meanwhile, prepare the filling by cleaning, peeling, quartering quines and removing the pits. Simmer in 500 ml water with the remaining sugar, cinnamon stick, and clove for about 25 minutes over low heat. Remove quines from the broth and let cool for 10 minutes. Strain the broth through a sieve, collect it, and reduce to about 100 ml over 7 minutes. Slice cooled quines lengthwise into thin slices.

3. 3.

   Blend sunflower seeds in a blender until very fine. Pour plum kernel oil in and continue blending. Spread the sunflower seed puree thinly over the tart.

4. 4.

   Arrange quince slices in a circular pattern on the fine quince cake. Stir currant jam into the quince broth and brush the quines with this mixture. Bake the fine quince cake at 200°C (180°C fan, gas level 3) for 30 minutes on a middle rack. Brush the finished cake with the remaining currant-quince broth and serve.