Food and Travel Magazine | Quince and hazelnut torte

Ingredients

• 90g butter at room temperature, plus extra for greasing
• 90g coconut palm sugar
• 1tsp vanilla bean paste
• 2 eggs
• 120g hazelnuts with a little skin
• 40g sprouted whole spelt flour
• 1⁄2tsp baking powder
• 2 medium poached quince (see recipe, far left, for method)
• 2tbsp skinned hazelnuts
• 1tbsp quince jelly (or apple or redcurrant jelly)
• 22.5cm base diameter, fluted, loose-bottomed tart tin, greased