Quince puree cake baked in a loaf tin is simply a stunner. So velvety, juicy and delicious. The quince, Latin Cydonia oblonga, belongs to the rose family and is rich in potassium and vitamin C. Hildegard von Bingen already knew about the health-promoting effect of quinces. Whether as quince compote, quince bread or liqueur. We hold this fruit in high esteem.
200 grams soft butter or 188 millilitres vegetable oil (e.g. Alba oil)
200 grams raw cane sugar
1 tablespoon vanilla sugar
3-4 organic eggs, medium size
250 grams quince puree
1 lemon, untreated, zest and juice
1 pinch of salt
1 teaspoon cinnamon
350 grams strong spelt flour
1 sachet pure tartar baking powder
1-2 tablespoons flaked almonds
1. Whisk the softened butter or oil with the raw cane sugar and vanilla sugar until fluffy.
2. Then add the eggs one by one and beat well.
3. Add the quince puree, lemon juice and lemon zest.
4. Mix the sifted flour with the baking powder, cinnamon and salt and stir into the egg mixture with a wooden spoon.
5. Brush the king cake tin well with oil or butter, sprinkle with flour or breadcrumbs and pour in the batter 3/4 full.
6. Sprinkle with flaked almonds and bake in an oven preheated to 180° C for 1 hour.
7. Remove the quince sauce cake from the tin and leave to cool completely on a wire rack.
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