Quince cheese used to be prepared more often and it was used as a dessert during the winter season. And for Christmas it was used to prepare delicious and juicy cakes such as this one. Combination of quince cheese and crunchy walnuts, with a dash of cinnamon along a cup of tea, makes for a true comfort food during the winter.
140 g (5 oz) roughly cut walnuts
140 g (5 oz) quince cheese cut in cubes
120 g (4.2 oz) sugar
30 g (1 oz) butter
½ teaspoon cinnamon
40 g (1.4 oz) rough flour
semolina flour for quince cheese
butter and breadcrumbs for the mould
powder sugar for sprinkling
Roughly cop the walnuts, and cube the quince cheese and roll the cubes slightly in flour.
Separate the yolks from the egg-whites. Mix the egg-whites with some salt and when they become frothy, add 3 tablespoons sugar and mix with the electric mixer until hard.
Mix the yolks with the remaining sugar until frothy, then add softened butter and mix well. Add cinnamon and flour. Gently stir in the third of the walnuts with the egg-whites and then the other third of the egg-whites with cubes of quince cheese and in the end the remaining part of the egg-whites.
Pour the mass in a long ribbed mould which you previously coated with butter and sprinkled with breadcrumbs. Bake in an oven previously heated to 170 °C (338 °F) for about 30 minutes.
Cool the cake well, sprinkle with powder sugar, cut in slices and serve with coffee or tea.