I love the slight nutty flavour of the beurre noisette (brown butter) it goes beautifully with the almonds.  Quinces are in season here in New Zealand they are such a majestic fruit with such a floral perfume.  I love their sticky, sweet, tart flavour it goes incredibly well these airy cakes.


Makes 12
¼ cup all purpose flour
½ cup ground almonds
¾ cup icing sugar
Pinch salt
3 large egg whites, at room temperature
5 Tbsp beurre noisette butter (instructions below)
100g quince paste (membrillo or stewed quinces)
Sprinkle of ground almonds

Preheat the oven to 180C

Quince puree
1kg quinces, peeled and cored
500g sugar (approx)

Cut the quinces into chunks cover with water and place into a large sauce pan. Cook until the quince is very tender (50 minutes). Drain and add the sugar, stir to dissolve and cook until thick and pulpy. Cool and store in a clean container in the fridge.

Firstly melt 113g butter in a small pot, let it bubble away gently for 2-5 minutes. You are wanting the butter to turn a light golden brown in colour , and you will smell a nutty aroma. This is beurre noisette butter! Set aside.

In a large bowl add the flour, almonds, icing sugar and salt. Lightly whisk the egg whites together, add to the dry ingredients along with the beurre noisette butter. Mix until just combined.

Spoon into greased and lightly floured Financiers tins or friand moulds, top with a little of your quince paste and a sprinkle of ground almonds. Bake for 10 minutes or until just firm to the touch.

Remove from the oven, let sit for a minute or two, remove from the tins and cool on a wire rack. Dust with icing sugar.