Quittenkuchen mit Mandeln (Quince Almond Cake) – juicy butter cake with gently stewed quinces

Ingredients

For the quinces

• 600 g Quinces, approx. 2 medium, fuzz rubbed off
• 300 ml Water
• 60 g Sugar
• 1 pc(s) Cinnamon stick
• 2 tbsp Lemon juice, freshly squeezed

For the batter

• 200 g Butter, softened, plus a little extra for the pan
• 180 g Sugar
• 1 packet Vanilla sugar
• 1 pinch Salt
• 4 pc(s) Eggs, size M, room temperature
• 1 Organic lemon, zest only, finely grated
• 250 g Plain wheat flour, type 405
• 2 tsp Baking powder
• 1 tsp Cinnamon, ground
• 50 g Ground almonds
• 4 tbsp Milk
• 2 tbsp Breadcrumbs, for the pan

For topping and decorating

• 30 g Flaked almonds
• 2 tbsp Apricot jam, for brushing
• 1 tbsp Icing sugar, for dusting

Equipment

• Springform pan (26 cm Ø)
• Pot with lid
• Vegetable peeler
• Sharp knife
• Sieve
• Mixing bowl
• Hand mixer
• Spatula
• Wire rack
• Pastry brush

Instructions

Prepare the quinces

1. 1.
   Rub the fuzz off the quinces thoroughly with a kitchen towel. Peel the fruit, cut into quarters and generously cut out the hard core.
2. 2.
   Cut the quarters into thin wedges.
3. 3.
   Bring the water, sugar, cinnamon stick and lemon juice to a boil in a pot. Add the quince wedges.
4. 4.
   Cover and simmer over medium heat for 15–20 minutes, until the quinces are tender but still hold a bit of bite and are not completely soft.
5. 5.
   Drain the quinces in a sieve and let them cool. Remove the cinnamon stick.

Preheat the oven (175 °C conventional (top/bottom heat))

1. 6.
   Preheat the oven to 175 °C conventional (top/bottom heat).
2. 7.
   Line the base of the springform pan with baking paper, grease the sides with butter and dust with breadcrumbs.

Make the batter

1. 8.
   Beat the butter, sugar, vanilla sugar and salt with a hand mixer for 3–4 minutes until pale and creamy.
2. 9.
   Stir in the eggs one at a time, mixing each egg in for about 30 seconds. Mix in the lemon zest.
3. 10.
   Combine the flour, baking powder, cinnamon and ground almonds and briefly stir in alternately with the milk until you have a smooth batter.
4. 11.
   Pour the batter into the pan and smooth the top.

Top and bake

1. 12.
   Spread the drained quince wedges closely over the batter and press down lightly.
2. 13.
   Sprinkle the flaked almonds over the top.
3. 14.
   Bake the cake on the middle rack for 50–55 minutes. If needed, cover with aluminium foil after about 35 minutes in case it is getting too dark.
4. 15.
   Insert a wooden skewer into the batter (skewer test): no raw batter should stick to it.

Finishing

1. 16.
   Warm the apricot jam briefly with 1 tbsp water and brush it over the cake while it is still warm.
2. 17.
   Let the cake rest in the pan for 15 minutes, then loosen the edge and let it cool completely on a wire rack.
3. 18.
   Dust with icing sugar before serving.