5 eggs, separated
1 cup sugar
1 cup melted butter / oil
2 cooking apples peeled and grated / cooked quinces
125g ground poppy seeds
1 teaspoons vanilla
20g baking powder
40g self-raising flour (rice or buckwheat + baking powder)
125g coarsely chopped walnuts
Icing sugar, for dusting
Preheat oven to 180°C.
Grease and line 20cm cake tin.
Beat egg whites until stiff.
Beat the egg yolks and sugar until pale.
Add remaining ingredients to the yolks, except the whites. Mix well.
Fold in the whites.
Pour mixture into prepared tin and bake for about 1 hour or until cooked when tested with a wooden skewer.
Cool then turn out onto a serving plate.
Dust with icing sugar.
Serve with yoghurt and more of the quinces.