Quince Wine Cake

Ingredients

• 170 g whole wheat flour (and a little flour for the work surface)
• 90 g cane sugar
• 80 g butter (room temperature)
• 1 pinch salt
• 500 g quinces
• oranges
• 125 ml dry white wine (or 125 ml white grape juice)
• 100 g sunflower seeds
• 2 Eggs
• 40 g crème fraîche (2 tbsp)
• 30 g Honey (2 tbsp)
• 1 tsp cinnamon

Instructions

1. 1.

   For the dough quickly knead 150 g flour, 60 g cane sugar, 75 g butter, 1 pinch salt and 1 tbsp cold water into a smooth dough. Wrap in cling film and chill for 1 hour.

2. 2.

   Meanwhile quarter the quinces, peel, wash, remove pits and cut into strips. Rinse oranges hot, dry, grate the zest, squeeze out the juice.

3. 3.

   Bring wine with remaining cane sugar, orange juice and zest to a boil in a pot. Cover the quinces and simmer on low heat for about 5 minutes. Remove, drain, catch the liquid and let it cool.

4. 4.

   Grease a 26 cm springform pan with leftover butter and dust with leftover flour. Roll out the dough on a floured surface and line the pan, shaping a rim and imprinting a pattern if desired. Prick the base several times with a fork. Sprinkle sunflower seeds over the dough and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 10 minutes.

5. 5.

   Place the quince tiles on top of the dough. Whisk together the captured liquid, eggs and sour cream and pour over the quinces. Bake in the oven for another 30–35 minutes until golden brown.

6. 6.

   Just before the end of baking warm honey with cinnamon in a pot and brush the quince wine cake with it.