Gluten-free Ginger Quince Crumble Cake

We have a quince tree in our garden. It is beautiful. It offers shade, it provides privacy, and it carries quinces every year. A LOT of them. And each year that kind of begs the question: What are we doing with all the quinces? This year, I decided to make a new cake. Enter: This Gluten-free Ginger Quince Crumble Cake.

If you have never come across quinces, they kind of look like oversized pears or apples (there are both kinds so you may find a pear quince tree or an apple one). They also smell beautifully. My good the smell is gorgeous standing under that tree when they are ripe. It is sweet and just really beautiful. Put them in your car to carry them somewhere – it will feel like your entire car has just undergone a sweet upgrade 😉.

What is not so easy, though, is to work with them. I will warn you now – they are quite tough and hard. They also very easily brown when cut and coming into contact with air. You can submerge them in water in order for the browning to stop. Also, as a tip – most quince recipes talk about washing and peeling the quinces. I have come to realize that you do not need to peel the quinces for most recipes (e.g. jams or marmelade). Since the quinces are pre-cooked for this recipe you also do not need to peel them 🙌🏻. Do not worry though – this recipe is an amazing, delicious and divine cake!!

Why is this Gluten-free Ginger Quince Crumble Cake good for you?

Quinces

Quinces can actually be traced back to ancient Roman and Greece and used to symbolize love and fertility. Whereas I cannot prove it, I have no doubt that this is likely due to this amazing sweet smell I talked about. Quinces are (surprise, surprise) related to pears and apples. Because the fruit is not overtly popular, research on it is still emerging. Quinces are high in vitamin C, copper, iron, and potassium. They are also high in antioxidants, mainly the kaempferol and quercetin kind. Both of these have been attributed to reducing inflammation, as well protecting your heart.

In a recent study, quince syrup showed to be more effective than taking a vitamin B6 supplement in pregnant women with severe nausea. Whereas certainly more research needs to go into this, the initial results are promising. Said quince juice may also be fantastic for people with digestive issues. The juice may protect the gut lining against inflammation and thereby potentially linders symptoms of inflammatory bowel diseases, such as ulcers, for example. Last but not least, quinces may be good for your immune system. In test tube studies it showed that it stopped the overgrowth of harmful bacteria. As said, research on quinces is still developing – but that should absolutely not stop us from enjoying quinces already soaking up the potential benefits alongside it 😍.

How can I adjust this Gluten-free Ginger Quince Crumble Cake to my dietary requirements?

This recipe is gluten-free and vegetarian. Due to it using dairy products, nut flour, and grains, this recipe is not paleo- or vegan-friendly, and also not nut-free.

Similar Recipes on the Blog

There are so many other delicious cake recipes on the blog!! Be sure to also check out the following:

• Apple Crumble Cake
• Lemon Blueberry Polenta Bread
• Very Coconutty and Lime Naked Cake
• Gluten-free Pumpkin Pie
• Peanut Butter Banana Cake

And there you have it for this week 🤗. I hope you enjoy this delicious quince cake. It has notes of cinnamon, ginger, and a delicious soft filling with a lovely firm crust. As always, please let me know what you think – I love hearing from you! You can either rate the recipe and/or leave a comment. Happy baking everyone!!

Gluten-free Ginger Quince Crumble Cake

5 from 3 votes

Recipe by Ann Robejsek Course: Cake, sweet treatsCuisine: German, gluten-free bakingDifficulty: Medium

Servings

12

pieces

Prep time

30

minutes

Baking time

45

minutes

This gluten-free ginger quince crumble cake makes the most of a delicious not-so-often used fruit. Moist, crumbly, and delicious – enjoy!

Ingredients

• For the dough

• 170 gr. 170 sorghum flour

• 170 gr. 170 almond flour

• 100 gr. 100 coconut sugar

• 180 gr. 180 butter

• For the quinces

• 2 tsp 2 ginger

• 1 tsp 1 cinnamon

• 1 KG 1 quinces

• 50 gr. 50 coconut sugar

• 50 gr. 50 water

• For the filling

• 50 gr. 50 coconut sugar

• 250 gr. 250 quark (or greek yogurt)

• 2 2 egg yolks

• 50 gr. 50 tapioca starch

• 1 tsp 1 vanilla powder

How to

• Preheat your oven to 200 degrees Celsius (400 Fahrenheit) on top and bottom heat. Prepare a springform tin (28 cm/ 11 inches) by greasing it with a bit of butter (or coconut oil)
• For the dough
• In a small blender, add the coconut sugar and blend until until smooth. Add to a food processor, along with the almond flour, sorghum flour, and butter. Process into a dough.
• Add about two thirds of the dough to the springform and mold with your hands to form the bottom of the cake. Add ca. 3 cm /1 inch of a rim. Set aside
• For the quinces
• Again, in a small blender blend the coconut sugar into a powder. Add the coconut sugar, cinnamon, and ginger to the food processor. Wash and dry the quinces. Cut into quarters and take out the core. Add along to the food processor and process so that your quinces become fine but not mesh (use several pulses in order to ensure that you are not over-processing them). Transfer to a pot and add the water. Bring to a boil and then let simmer for ca. 15 minutes until the quinces have become soft. Drain the quinces making sure that you keep the quince juice (for the next step)
• For the filling
• Last but not least, in a small blender blend the coconut sugar into a powder. Either in your food processor or by hand, mix the blended coconut sugar, quark, egg yolks, tapioca starch and the juice from the cooked quinces. Mix well and add to the prepared crust in the springform tin
• To bring the cake together
• Add the cooked quinces to the springform tin. They will likely “sink” into the quark filling, because it is quite runny, but that is fine. Use the remaining crust and crumble on top. Put into the oven and bake for 25 minutes. Then add tin foil on top so that the cake does not burn and bake for a further 20 minutes (or until the quark filling has set). Take out and let cool completely. Enjoy along some whipped cream or your favorite ice cream!!