Celebrate quince in all its glory with this fragrant almond cake. Perfect for tea as well as a dessert.
2 large quince
1 cinnamon quill
250g butter, room temperature
320ml caster sugar
5ml grated lemon rind
125ml almond meal
62ml flaked almonds
562ml self-raising flour
For the poached quince:
Add 750ml water and the sugar to a saucepan and place it on a low heat. Stir to dissolve the sugar and then add the cinnamon.
Peel, quarter and core the quince and add the slices directly to the poaching liquid.
Bring the liquid to the boil, reduce the heat and simmer for an hour or until a sharp knife pierces the fruit easily.
Take the saucepan from the heat and allow the fruit to cool in the poaching liquid.
Cut the quarters in half once it is cool enough to handle comfortably.
For the batter:
Preheat your oven to 180℃.
Grease a 22cm diameter loose-bottom cake tin and dust it with almond meal.
Add the butter, sugar and lemon rind to the bowl of a stand mixer fitted with the paddle attachment and beat until light and creamy.
Add the eggs one at a time, beating well in between.
Stir in the almond meal and flaked almonds.
Add a few spoonfuls of flour and then a splash of milk, with the machine running on its lowest setting. Keep alternating until you have no flour and milk left.
Spoon two thirds of the batter into the prepared cake tin.
Place half of the quince slices on the batter and then top with the rest of the batter.
Finally arrange the remaining quince slices onto the batter.
Bake the cake in the preheated oven for 1 hour 20 minutes.
Remove the cake from the oven and allow it to cool for 10 minutes before removing it from the cake tin.
Allow the cake to cool on a cooling rack.
Dust with icing sugar and a sprinkling of flaked almonds before serving.