What you’ll need
4 egg eggs, separated
1 cup caster sugar
1 ⅔ cups almond meal
1 cup The Healthy Baker Self Raising Flour
finely grated zest of an orange
4-6 quinces, peeled, cored and cut into quarters (reserve the cores)
2 cups sugar
1 lemon, juiced
1 tablespoon vanilla paste
1 stick cinnamon
Preheat oven to 150C.
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.
Meanwhile, arrange the quince pieces in a deep baking tray, all in one layer.
Tie the cores together in a piece of muslin if you have it, and add to the tray.
Pour the sugar syrup over the quinces and cover tightly with foil.
Place in the oven for 3-4 hours or until the quinces have turned a ruby-red colour and are deliciously aromatic.
For the cakes, preheat oven to 180C and thoroughly grease a 12 whole muffin tin.
Beat yolks and sugar together until thick and pale. Fold in the almond meal, flour and zest.
Beat egg whites until white peaks form, then using a large metal spoon, gently fold this into the almond mixture.
Divide mixture among the cake molds and bake for 20 mins. Serve with custard, warm poached quinces and crushed raspberries.
