Whole Wheat Quince Cake

Ingredients

• 50 g ground almonds
• 2 tbsp honey
• 4 tbsp Raw cane sugar
• 1 tsp cinnamon
• 0.5 tsp ground bourbon vanilla
• 1 tsp ground coriander seeds
• 750 whole ripe quinces
• 150 g soft butter
• a pinch of salt
• 150 g spelt whole wheat flour
• 1 tsp orange zest
• 2 tsp Baking powder
• 2 Eggs

Instructions

1. 1.

   Grease the tart pan if needed. In a saucepan, combine ground almonds, honey, 1 tbsp raw cane sugar, cinnamon, ground vanilla and coriander; stir over high heat until it boils for about 1 minute. Spread the mixture evenly in the pan. For the dough, beat the butter with the remaining raw cane sugar and salt until fluffy. Mix the flour with orange zest and baking powder, then gradually add the eggs alternately while stirring until the batter becomes creamy. Wash the quinces, quarter them, peel thinly, and remove the seeds. Cut the quarters into strips and arrange them over the almond base. Pour the batter over the quinces and smooth.

2. 2.

   Bake the tart in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 25–35 minutes until golden brown. Let it rest briefly with the door open, then remove and carefully lift out. Allow to cool and dust with powdered sugar before serving if desired.