A tender homemade cake with grated quince and cinnamon, perfect with tea on a cold winter day. The quince’s slightly tart flavor is balanced by warm cinnamon in every slice.
Beat the eggs and sugar, then add the cooking oil, grated quince and cinnamon. Stir to combine.
Sift the flour and baking powder into the batter. Stir just until no lumps remain, taking care not to overmix. Add the walnuts if desired.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick inserted in the center comes out clean.
After removing the cake from the oven, let it rest in the pan for 10 minutes. Remove it from the pan, slice and serve.
Important: Peel the quince thinly and remove the core before grating; hard pieces of core will affect the cake’s texture. Allergens: contains gluten (wheat) and eggs. After baking, let the cake rest in the pan for 10 minutes before removing it.
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