When I think of quince, the image of my sister picking them out of the tree at my grandmother's terrace in Italy comes to mind. This little orange citrus has a tangy and orange taste. You can eat it with or without the peel. I had few of them on the fridge and after pondering how to make then I decided to make a chocolate cake where the sour and bitter taste together will be a match out of heaven in your mouth. Let's get cooking
2 cups of almond flour
1/2 tbsp of baking powder
2 beaten and fluffy egg white
1 pinch of Himalayan salt
1 cup of unsweet coconut milk
1 Tbsp of maple syrup + 1 tbsp for chocolate it needed
1 80% or more cocoa bar
Mix the dry ingredients in a bowl. Cut in small pieces the quince and add the mixture together with the eggs (make sure those are super fluffy to make the cake spongy and soft). Lastly add the maple syrup and milk and mix until you got everything well mixed. Because of the almond flour the texture will be a little grainy. Set in the oven at 350F for 40-50 minutes.
In the meanwhile set a warmth resistant bowl in a pot with warm water and add the chocolate bar broken into pieces and slowly melt it. If you want the chocolate to be a little sweeter add 1 tbsp of maple syrup. When everything is melted let it set in the counter until the cake is ready.
Check the cake and make sure that is cooked inside, you can use a toothpick to check. If when you insert it in the cake it comes out dry then you know it's time for the cake to come out. Cover the top with chocolate and let it cool.
Serve with a cup of your favorite tea, in the morning or 5 o clock.
How do you use your quinces? I want to experiment with this fruit lately!