1 giant quince, peeled and cored, then lower into halves.
1 quill of cinnamon
1 lemon (zest and juice)
3 natural eggs
1 cup of natural cane sugar
1 stick of butter (room temperature)
1 cup of almond flour
1/2 cup of corn meal
1/2 cup of Greek yogurt
1 tsp. of baking powder
Powdered sugar for dusting
Preheat the oven to 350 levels. Spray a 9 x 5 inch loaf pan with flour and oil spray.
In a small saucepan, warmth up 2 cups of water and 1 cup of sugar. Add a quill of cinnamon, and the lower quince items, and cook dinner till they’re tender and barely pink in colour. About 1 1/2 hours. Take away the quince from the poaching liquid. Cool barely and lower into half moon slices.
Cream collectively the butter and the sugar in a medium-sized bowl utilizing a hand mixer till pale. Add the eggs and blend for two minutes on medium pace. Add almond flour, corn meal, yogurt, lemon juice and zest, and baking powder and blend till simply mixed. Pour batter into the ready cake pan. Place the quince slices into the moist batter and bake for half-hour. Cowl cake with aluminum foil and proceed baking till a toothpick inserted within the middle comes out clear, round 20-30 extra minutes.
Permit the cake to chill barely and take away it from the cake loaf.
Serve with whipped cream or a dusting of powdered sugar.