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 of sugar
4 teaspoons of walnut oil
6 tbsp of flour
5g 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!
