Quince cake
Quinces are a special fruit, fruits that I like to watch from the appearance of the first buds on the branches until they ripen in the fall. Their smell is enough .. my quinces are few this year, so I put them in the "upside down" cake. The year was climatologically upside down anyway. And I combined them with pumpkin seed flour ... if you don't like the fullness and aroma of that flour, put walnuts. Quinces and walnuts are classically loved anyway.
Preparation steps
- Wash, peel the quinces. Cut them in half, remove the stones and the hard middle. Cut into slices. Put the quinces in a small pot, pour water over them to cover them, put half a lemon and a little honey. Put the pot on the fire, bring to a gentle boil. not to boil quinces.Less than ten minutes of cooking is enough.Grease a round 22cm diameter baking pan with butter or oil.
- Put the quinces in a colander to drain. Prepare all the ingredients for the biscuit. Beat the whole eggs with honey, a little oil, quince cooking juice and sweet cooking cream. Add the pumpkin flour obtained from grinding the pumpkin cake. pumpkin tick in oil.I mention this because there is also a flour on the market of nutmeg, dried and ground.As this pumpkin flour strong flavor is mixed with other types of flour.In this case with a smooth white flour.In the flour mixture add the powder for Add some cinnamon and the rest of the quinces that did not fit in the bottom of the pan.
- Arrange the quince slices on the bottom of the pan.
- Pour the biscuit mixture over them and bake for 25 minutes at 160 * C. Cool the baked biscuit, run a knife along the edge of the baking tin, place a serving tray on the cake and turn the cake over. I turned the napkin (tray) upside down. use ground walnuts.Only with walnuts make a ratio of half walnuts, half flour.You can coat the finished cake with a little honey if desired.
Serving
Just slice and enjoy :) And you have the rest of the juice from cooked quinces and honey.
