You will need quinces, white wine, plums, red wine, ground almonds, a tiny bit of lavender, sugar, honey and butter.
Don't bother peeling the quinces. There is no point unless you've got false teeth and can't chew properly. Core and roughly chop the quinces. I reckon I cooked about a pound and a half but didn't measure anything as I went. Cook them with a little honey and about one head of lavender and some white wine until they are nice and soft and the wine has all been absorbed or evaporated. Then mash with a spud masher - they should have the consistency of slightly wet mashed spud - and leave to cool.
At the same time cook some plums in some red wine. If they are small plums count them so you can retrieve all the stones. Always cook stone fruits with the stone in as you don't lose any fruit stuck to the stones and it's less faff and gives a better flavour. You need a higher wine to fruit ratio with the plums as these are for sauce/coulis. When cooked and cooled, retrieve the stones and liquidise to make a lovely plummy winey sauce.
Stick about two thirds of the quince mash in a bowl. Add about a quarter of a pound of ground almonds and a tablespoon of caster sugar and mix thoroughly and lightly with a fork, so you lift the mixture as you go and keep it light and fluffy. Then gently blend in one beaten egg followed by a teaspoon of baking powder. Put in very well-buttered (not margarined, not ever; the only point of margerine is to point out to French food snobs that their nation invented it so you can sniff haughtily at them. I like reminding them about UHT milk and golden delicious apples, too) patty/muffin tin with six spaces and bake for about twenty mins at gas mark 8 on a middle shelf.
We ate three of them straight out of the oven and they were deliciously light and fluffy and fragrant. The lavender should be just enough to enhance the perfumy quality of the quinces and not detectable as a distinct flavouring. The bottom pic shows what the cakes looked like naked. To serve them as above, I roasted some unskinned almonds in honey. I made little rings of the plum sauce and set a cake on each, covered the top with a generous dollop of the quince mash, another blob of the plum sauce and some of the almonds. This made for a very light and refreshing dessert. sara_lou thought they be enhanced by a drizzle of some sort of fruit syrup, and for a sweeter tooth that would definitely be the case, but they are good for low fat / low sugar or gluten free diets without tasting like cardboardy sinister shit as things without usually do.
Pictures courtesy of the lovely the_meanest_cat