1 hour and 10 minutes

whole-wheat carob flour, 12 oz
potato starch, 2,1 oz
organic brown sugar, 5,3 oz
acacia honey, 1,7 oz
sunflowers seeds oil, 3,5 oz
eggs, 2
yeast, 1 sachet
orange juice, half glass
quince, 35,3 oz
brown sugar, 3,5 oz
orange juice, half glass
cinnamon, to taste


Peel and cut the quince and remove the core. Put them in a saucepan with the orange juice squeezed and the sugar until they became soft. Then blend them until you have a cream.
For the dough beat – with the help of electric whisks – the eggs with the sugar and honey, add the orange juice and oil, at the end the flour, the potato starch and with the yeast.
Put a first layer of dough in tray – strew the tray with butter flour and brown sugar – then put the cream and another layer of dough.
Put in the oven 338°F for 40-50 minutes.

Thanks to Angolo Zuccherino.