Quince cake with quince compote

Ingredients:

• 250g all-purpose flour
• 120g sugar
• 80g melted butter
• 2 eggs
• 1 sachet of baking powder
• 2 fresh quinces (grated or diced)
• 2 tablespoons of quince compote Lina Sapori e Delizie
• grated lemon zest
• powdered sugar for decoration

Preparation:

1. Beat eggs and sugar until light and frothy.
2. Add melted butter and lemon zest.
3. Fold in flour and baking powder.
4. Stir in quinces and half of the compote.
5. Pour into the mold and bake at 180°C for 40-45 minutes.
6. Once baked, brush the surface with a thin layer of compote and sprinkle with powdered sugar.

Why it works:

Tradition and innovation: the classic apple cake becomes original with quinces.

Moisture and aroma: the compote keeps the cake moist and fragrant.

Versatility: perfect for breakfast, a snack, or a dessert to be served with whipped cream.

Extra presentation ideas:

Serve in slices with a quenelle of Chantilly cream or mascarpone.

Garnish with dried quince slices as a decoration.

Pair with a spiced black tea or a passito wine.

Enjoy your meal!