A soft-textured homemade cake where grated quince meets cinnamon, enjoyed with tea on cold winter days. The quince's slightly tart flavor is balanced by cinnamon's warm aroma, felt in every slice of the cake.
Whisk the eggs and sugar, add the oil, then mix in the grated quince and cinnamon.
Sift the flour and baking powder into the mixture and stir until no lumps remain, without overmixing, then add the walnuts if desired.
Pour the batter into a greased cake pan and bake in a preheated oven until a toothpick comes out clean.
Once out of the oven, let the cake rest in the pan for ten minutes, then remove, slice, and serve.
Important: When grating the quince, peel the skin thinly and be sure to remove the core — hard core pieces will ruin the texture of the cake. Allergens: contains gluten (flour), egg. After the cake comes out of the oven, let it rest in the mold for ten minutes before removing.
If you mix the grated quince with a few drops of lemon juice before adding it to the batter, it prevents browning and keeps the cake's color lighter.
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