1 large quince, peeled and cored, then cut into halves.
1 quill of cinnamon
1 lemon (zest and juice)
3 organic eggs
1 cup of organic cane sugar
1 stick of butter (room temperature)
1 cup of almond flour
1/2 cup of corn meal
1/2 cup of Greek yogurt
1 tsp. of baking powder
Powdered sugar for dusting
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan with flour and oil spray.
In a small saucepan, heat up 2 cups of water and 1 cup of sugar. Add a quill of cinnamon, and the quince halves, and cook until they are tender and slightly pink in color. About 1 1/2 hours. Remove the quince from the poaching liquid. Cool slightly and cut into half moon slices.
Cream together the butter and the sugar in a medium-sized bowl using a hand mixer until pale. Add the eggs and mix for 2 minutes on medium speed. Add almond flour, corn meal, yogurt, lemon juice and zest, and baking powder and mix until just combined. Pour batter into the prepared cake pan. Place the quince slices into the wet batter and bake for 30 minutes. Cover cake with aluminum foil and continue baking until a toothpick inserted in the center comes out clean, around 20-30 more minutes.
Allow the cake to cool slightly and remove it from the cake loaf.
Serve with whipped cream or a dusting of powdered sugar.