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🥤 Juicy Quince Cake

319 kcal · 30 min · 4 servings

Ingredients

• 800 g quinces
• 200 g soft butter
• 5 tbsp whole cane sugar
• 2 pinch vanilla powder
• 3 eggs
• 3 tbsp applesauce (unsweetened)
• 160 g spelt wholemeal flour
• 1 tsp baking powder
• 100 g ground hazelnuts
• 100 ml milk (3.5% fat)

Instructions

1. 1. Wash the quinces under running water.
2. 2. Pat the fruits dry with a kitchen towel.
3. 3. Peel the quinces.
4. 4. Cut the fruits in half.
5. 5. Remove the seeds from the quince halves.
6. 6. Cut the halves into wedges.
7. 7. Heat a pan.
8. 8. Add 50 grams of butter and 2 tablespoons of whole cane sugar to the hot pan.
9. 9. Melt the butter and the sugar.
10. 10. Let the mixture bubble once.
11. 11. Pour the butter-sugar mixture into the springform pan.
12. 12. Arrange the quince wedges in a fan shape in the pan.
13. 13. Beat the remaining butter until creamy.
14. 14. Add the remaining sugar to the butter.
15. 15. Add the vanilla.
16. 16. Continue beating the butter-sugar-vanilla mixture until creamy.
17. 17. Add the eggs to the mixture one by one.
18. 18. Beat the mixture until white and creamy.
19. 19. Fold the apple puree into the mixture.
20. 20. Mix the flour with the baking powder.
21. 21. Add the hazelnuts to the flour mixture.
22. 22. Alternately stir in the flour mixture and the milk into the butter cream.
23. 23. Continue stirring until a spreadable dough forms.
24. 24. Spread the dough over the quinces in the pan.
25. 25. Smooth out the dough.
26. 26. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3).
27. 27. Bake the cake for approx. 45 minutes.
28. 28. Perform the toothpick test to check the baking time.
29. 29. Remove the cake from the oven.
30. 30. Let the cake cool.
31. 31. Carefully turn the cake out onto a cake plate.
32. 32. Let the cake cool completely.

Nutrition per serving

• kcal: 319
• Protein: 6 g · Fett/Fat: 22 g · Carbs: 24 g