Juicy Quince Cake

Ingredients

• 800 g quines
• 200 g softened butter
• 5 tbsp whole cane sugar
• 2 tsp vanilla powder
• 3 eggs
• 3 tbsp unsweetened applesauce
• 160 g spelt whole‑grain flour
• 1 tsp Baking powder
• 100 g ground hazelnuts
• 100 ml milk (3.5% fat)

Instructions

1. 1.

   Wash, dry rub, peel, halve quines, remove pits and cut halves into strips. Melt 50 g butter with 2 tbsp cane sugar in a hot pan, let bubbles rise once, then pour into the pie tin. Arrange quince strips fan‑shaped on top.

2. 2.

   For the batter, cream remaining butter with remaining sugar and vanilla. Gradually add eggs, beating until pale and creamy, then fold in applesauce. Mix flour with baking powder and hazelnuts, then alternate adding milk to the butter mixture, stirring until a spreadable dough forms. Pour over quines, smooth top, and bake in preheated oven at 200 °C (180 °C fan, gas level 3) for about 45 minutes (test with a skewer).

3. 3.

   Remove cake from oven, let cool, carefully transfer to a cooling rack, and allow to cool completely.