Quince White Wine Cake
800 g Quinces, diced
240 g Sugar
100 ml Dry white wine
250 g cultured Butter
1 tsp Lemon peel
4 Eggs
150 g All-purpose flour
150 g Spelt flour
1 tsp Baking powder
50 ml Whipping cream
30 g Almonds, chopped
- stir well quince with 2 tablespoons sugar and white wine in a saucepan
- cook for about 10 minutes
- drain in a colander and set aside to cool
- lightly grease a 22 or 24cm springform pan with butter
- combine butter, lemon peel, and remaining sugar in a mixing bowl
- beat until lightly and fluffy
- add eggs one at a time, beating in between each addition
- add cream and stir gently
- put batter into prepared cake tin and use a spatula to smooth over the top
- spread poached quince into the dough and top with the chopped almonds
- bake in a preheated oven at 200 °C for about 1 hour
Serves 16
