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What you’ll need

eggs

4 egg eggs, separated

caster sugar

1 cup caster sugar

almond meal

1 ⅔ cups almond meal

flour

1 cup The Healthy Baker Self Raising Flour

orange grated

finely grated zest of an orange

quinces

4-6 quinces, peeled, cored and cut into quarters (reserve the cores)

sugar

2 cups sugar

lemon juice

1 lemon, juiced

vanilla paste

1 tablespoon vanilla paste

cinnamon

1 stick cinnamon

1

Preheat oven to 150C.

2

Combine the sugar, lemon, vanilla and cinnamon in a saucepan and bring to a boil, stirring so the sugar dissolves. Then let simmer for a few minutes.

3

Meanwhile, arrange the quince pieces in a deep baking tray, all in one layer.

4

Tie the cores together in a piece of muslin if you have it, and add to the tray.

5

Pour the sugar syrup over the quinces and cover tightly with foil.

6

Place in the oven for 3-4 hours or until the quinces have turned a ruby-red colour and are deliciously aromatic.

7

For the cakes, preheat oven to 180C and thoroughly grease a 12 whole muffin tin.

8

Beat yolks and sugar together until thick and pale. Fold in the almond meal, flour and zest.

9

Beat egg whites until white peaks form, then using a large metal spoon, gently fold this into the almond mixture.

10

Divide mixture among the cake molds and bake for 20 mins. Serve with custard, warm poached quinces and crushed raspberries.