Quince and White Wine Cake

For the dough, add 150 grams (approximately 5 ounces) flour, 60 g (approximately 2 ounces) sucrose, 75 grams (approximately 3 ounces) butter, a pinch of salt and 1 tablespoon cold water to a bowl and quickly knead all the ingredients together into a smooth dough. Cover the dough in plastic wrap and let rest in refrigerator for 1 hour.

Meanwhile cut the quince in quarters, peel, rinse, remove the seeds and then cut into wedges.

Rinse the orange in hot water, wipe dry and finely grate zest. Squeeze out the juice from the orange.

Boil the white wine with turbinado sugar and orange juice in a pot. Add in the quince, cover the pot, and poach over low heat for about 5 minutes. Then remove the quince, drain, and let cool. Keep the liquid or quince stock aside.

Grease a springform pan (26 cm diameter) (approximately 10 inches) with remaining butter and sprinkle with remaining flour. Roll out the dough on a floured surface and line the springform pan with it, thereby forming edges and pressing the edges in a pattern as desired. Prick the bottom of the lined dough with a fork several times. Distribute the sunflower seeds over the dough and "blind" bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 10 minutes.

Remove the pan from the oven and remove the sunflower seeds. Spread the poached quince over the dough. Mix the quince stock with eggs and creme fraiche, whisk and pour over the quince into the pan. Bake in the preheated oven for another 30-35 minutes until golden brown.