Quince cake

I present you another recipe with a scent of autumn. Its ingredient is of Caucasian origin in the tenth and twelfth centuries. it is also transferred to the Balkans.

Quince – a broad-spectrum fruit having application in both the kitchen and medicine. I will not become talkative and I will go straight to the recipe.

Necessary products:

1 medium-sized quince
3 eggs
3 tbsp. powdered sugar / if you like sweeter, add another 2 tablespoons /
5 tbsp. flour / top /
70 g of pure butter
70 g of raw walnuts / this is one packet /
7 g, baking powder
1/2 packet vanilla, cinnamon

Method of preparation:

You wash the quince by removing the lint from it and cut it into pieces.
Beat the eggs until they double in volume and add the sugar, vanilla, pure butter, which you have previously melted and left to cool (otherwise if you put it hot it will affect the volume of the egg mixture and instead of a fluffy cake you will get pie) and baking powder. Divide the walnuts into two parts and add one to the cake mixture.

Once they are harmonized, gradually add the flour.

At the bottom of the pan pour the quinces and sprinkle with sugar, cinnamon and walnuts. Spread the cake mixture on them and bake first on a low heat for about 10 minutes in a preheated oven and then at a temperature of 180 degrees until the cake is ready.

Here I show before and after I turned the cake. I apologize in advance for the poor quality of the photo. For a guide to what the cake looks like, look at the inverted cake just above the inscription gotvisimo.com. You can see what a wonderful brownish color and juiciness it turned out to be.

I will say that the sweet taste of the cake and the sour taste of the quinces complement each other wonderfully and convey a symbiosis of perfect autumn feeling and enjoyment.