Quince Cake with Streusel

Ingredients

• 600 g quines
• 100 ml cloudy apple juice
• 250 g whole wheat flour (emmer or spelt whole wheat flour)
• 200 g Ground hazelnuts
• 1 tsp cinnamon
• 150 g coconut palm sugar
• 300 g soft butter (and a little butter for the pan)
• 1 pinch salt
• powdered sugar made from erythritol

Instructions

1. 1.

   Rub quines with a cloth, peel, quarter and remove seeds. Cut quince pieces into small cubes and add them to a small pot with the juice. Bring to a boil and simmer over low heat for about 10 minutes until just tender. Drain in a sieve and let cool.

2. 2.

   For the dough combine whole wheat flour with nuts, cinnamon, coconut palm sugar, butter, and salt in a mixing bowl using the paddle attachment of a hand mixer until crumbly. Grease a tart pan with a little butter if needed.

3. 3.

   Fill about half of the crumbs into the bottom of the pan, pressing evenly to form a rim. Spread the quines on top and cover with the remaining crumbs. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 45 minutes until golden brown.

4. 4.

   Remove from the oven, let cool, and serve dusted with powdered sugar.