Quince and Almond Cake

Difficulty : Medium
Time : 1 hour
Serves : 8 people

Allergens : Gluten (flour), Milk (butter), Eggs, Nuts (almonds).

Ingredients :

• 200 g of 00 flour
• 100 g of soft butter
• 100 g of brown sugar
• 2 eggs
• 1 teaspoon baking powder
• 50 g chopped almonds
• 150 g of quince compote
• 1 tablespoon lemon juice
• 1 pinch of salt
• Powdered sugar for dusting (optional)

Procedure :

1. Preparation of the dough :

   • In a bowl, beat the butter and sugar until creamy and fluffy.
   • Add the eggs, one at a time, continuing to mix.
   • Combine sifted flour, baking powder, salt and chopped almonds. Mix until smooth.

2. Assembling the cake :

   • Prepare a round baking pan (about 22 cm in diameter) and line it with baking paper.
   • Pour half of the mixture into the pan, leveling it well with a spatula.
   • Add a layer of quince compote on top of the dough, spreading it evenly.
   • Cover with the remaining dough, leveling the surface.

3. Cooking :

   • Bake in a preheated oven at 180°C for about 40-45 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

4. Finishing and service :

   • Let the cake cool before unmolding.
   • If desired, sprinkle with powdered sugar for an extra touch of sweetness.

Suggestion :
Pair this cake with a cup of hot tea for a perfect snack or dessert at the end of a meal.