How to make
Clean the quinces from their hard core, do not peel them if they do not have scars and dark spots on the peel. Peel an apple and clean it.
Cut the fruit into small pieces, sprinkle them with sugar, pour about 4.4 fl oz (130 ml) of water and lemon juice over them. Place them on the stove. Boil them initially over high heat until the syrup is reduced by almost half. Then add the butter and cinnamon and reduce the temperature by 3-4 degrees. Cook until the mixture turns into a slightly reddish color, while stirring constantly.
Beat the eggs with the sugar and pour the milk and oil over them. Add the grated on a fine grater lemon peel, but only the yellow part.
Sift the flour with the baking powder and a pinch of salt to the mixture and mix with smooth movements in a circle (only in one direction) until the flour is completely integrated.
In a cake pan, greased and floured (unless silicone) and with a capacity of 1 liter, pour a small part of the mixture to cover 1 finger of the bottom. Spread out evenly most of the fruit and pour the remaining mixture. Put the remaining quinces and apples on top.
Bake the fruit cake in a preheated 360°F (180 degree) oven for about 30 minutes or until it is fully baked.
After removing it from the oven, wait 5 minutes and remove it from the cake pan.
Allow the quince cake to cool on a wire rack before cutting it.
Enjoy!
