Based on my grandmother’s recipe
250 g soft butter
250 g sugar
1 dose of vanilla
1 teaspoon baking powder
500-600 g flour
2 medium quinces
½ cup sugar
1 teaspoon cinnamon
50 g chopped walnuts
2 tablespoons fine semolina
Beat butter and sugar until fluffy cream. Add the eggs (one by one) into the bowl and continue stirring with the hand mixer until the mixture absorbs them. Then add the vanilla and flour, sifted with the baking powder. Make a soft non-sticky dough. Let it rest.
Line a wide and deep baking dish (at least 25 x 35 x 6 cm) with parchment paper. Peel and grate the quinces, then mix them with the sugar, flour, walnuts and cinnamon.
Spread a little more than half of the dough in the dish. Cover generously with the quince mixture. Place the remaining dough over.
Bake the cake in the oven at 180°C for 30-40 minutes. Check with a wooden stick, if the inside is cooked. If it comes out dry, remove the cake from the oven. Leave it in the baking tin 10-15 minutes, then place it on a wire rack and let cool completely.
Cut the quince cake in portions and serve sprinkled with icing sugar.