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Quince and hazelnut torte
Serves 6-8 Desserts and puddings
Ingredients
- 90g butter at room temperature, plus extra for greasing
- 90g coconut palm sugar
- 1tsp vanilla bean paste
- 2 eggs
- 120g hazelnuts with a little skin
- 40g sprouted whole spelt flour
- 1⁄2tsp baking powder
- 2 medium poached quince (see recipe, far left, for method)
- 2tbsp skinned hazelnuts
- 1tbsp quince jelly (or apple or redcurrant jelly)
- 22.5cm base diameter, fluted, loose-bottomed tart tin, greased
Method
Preheat the oven to 180C/350F/ Gas 4. Cream the butter and sugar in a bowl then whisk in the vanilla bean paste and eggs. Grind the hazelnuts in batches in a mini processor until fine, then add to the bowl. Sift the flour and baking powder and fold into the mixture. The mixture should be stiff; spoon into the tin and smooth to within 1cm of the sides.
Cut each quince quarter into three slices and place in a circle on top of the mixture. Roughly chop the skinned hazelnuts and scatter over. Bake for 40 minutes.
While the torte is still hot, put the jelly in a pan with 2tsp water over a medium heat. Heat, stirring, until you have a coating syrup. Brush this over the warm torte.
This is delicious with coconut yoghurt, softly whipped double cream or clotted cream.
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