Quince Cake with Marzipan

Ingredients

• 200 g marzipan bulk
• 275 g spelt flour (Type 1050)
• 4 eggs (medium size)
• 300 g quinces
• 100 ml apple juice
• 2 cloves of mace
• 1 star anise
• 0.5 cinnamon stick
• 1 heaping teaspoon cornstarch
• 75 g coconut blossom sugar
• 1 pinch ground saffron
• 1 pinch salt
• 1 teaspoon baking powder
• 125 g butter (room temperature)
• 120 ml milk (3.5% fat)
• 4 tablespoons ground almonds

Instructions

1. 1.

   Grate the marzipan and knead with 2 eggs and 3 tablespoons flour into a smooth dough. Line a springform pan with parchment paper, roll out the dough to fit the pan and line the bottom.

2. 2.

   Peel, quarter, core and dice the quinces for the compote. Heat apple juice in a pot. Add mace, star anise, cinnamon and quince pieces. Simmer covered over low heat for 15–20 minutes. Remove spices and puree the compote. Whisk cornstarch with 1–2 tablespoons cold water, add to the compote to thicken and let cool. Reserve 4 tablespoons.

3. 3.

   Separate the remaining eggs. Beat egg whites with a pinch of salt into stiff peaks and set aside. In a bowl combine the rest of the flour with coconut blossom sugar, saffron, salt and baking powder. Add yolks, butter pieces and milk, then mix quickly with a hand mixer until smooth. Fold in the beaten egg whites.

4. 4.

   Spread the quince compote over the base and carefully pour the batter on top. Bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 35–40 minutes.

5. 5.

   Remove the finished cake, brush with the reserved quince compote and sprinkle with ground almonds. Let dry, release from the pan, cut into pieces and serve.