Baking pan: 34 x 24 cm | 12 slices

 

3-4 quinces

160ml water

100g sugar

20g butter

cinnamon

 

4 eggs

a pinch of salt

4 tbsp sugar

4 teaspoons walnut oil

6 tbsp flour

½ sachet of baking powder

 

+60g whipping cream, 10g sugar -> 2 slices

 

There was a large crop of quinces this season. Extremely large. I still have quinces, go figure. :P

I am grateful for them, but they get spoiled too easily. Consequently, this cake was the solution!

 

Wash and clean the quinces; then, cut them into small pieces (Marcel helped me a lot to this end).

Add the pieces into a pan, together with the water and sugar. Let the mix boil on low heat. After 10 minutes, add the butter. 10 minutes later, add the cinnamon, and only remove the pan from the heat 5 minutes later.

Then, place the quinces in the baking pan lined with baking paper. This way, they will cool faster.

Separately, beat the egg whites and the salt until stiff. Add the sugar and the yolks – one by one – and continue mixing. In the end, add the walnut oil, the flour, and the baking powder.

Pour this mixture carefully over the quinces, to cover all the quince pieces.

Bake in the preheated oven, at 180⁰C, for 20 minutes.

Only a few minutes after taking the cake out of the oven, turn it upside-down.

 

You can serve the cake as such or with whipped cream – be careful, as it is truly addictive!