250g butter, at room temperature
1 1/4 cups caster sugar
1 tsp finely grated lemon rind
1/2 cup almond meal
1/4 cup flaked almonds
3/4 cup milk
2 1/4 cups self-raising flour, sifted
Icing sugar, to serve
2 large quinces, peeled, quartered, cored (see Note)
1 cup caster sugar
1 cinnamon quill
- Make poached quinces: Place 3 cups (750ml) water and sugar in a medium saucepan. Stir over low heat until sugar dissolves. Add cinnamon and quince. Bring to the boil, reduce heat and simmer for 1 1/2 hours or until slightly pink and tender. Set aside to cool. Slice quince.
- Preheat oven to 180C or 160C fan forced. Grease base and sides of a 22cm spring form pan and line with baking paper.
- Use an electric mixer with a paddle attachment to beat butter, sugar and lemon rind in a bowl until light and fluffy. Beat in eggs, 1 at a time. Stir in almond meal and flaked almonds. Stir in milk and flour. Spoon 2/3 of batter into prepared pan. Top with half of quince. Top with remaining batter. Top with remaining quince. Bake for 1 hr 20 mins or until a skewer inserted in centre comes out clean. Stand in pan for 5 mins, then remove sides of pan.
- Serve cake warm or at room temperature sprinkled with icing sugar
As quinces take time to cook, make a bigger batch and store covered in cooking syrup in the fridge for up to 10 days. Serve with ice-cream or Greek yoghurt for a quick dessert or with porridge for a special breakfast. You could also cook the quince in a pressure cooker. They should only take about 35 minutes on low pressure.