- 3 quinces, peeled, cored and quartered
- 750ml water
- 200g granulated white sugar
- scraped seeds of 1 vanilla pod
- 200g butter, room temperature
- 10ml vanilla extract
- 200g caster sugar
- 4 free-range eggs, room temperature
- 280g self-raising flour 140ml Greek yoghurt
- 100g ground almonds
- 130g icing sugar
- 45ml poaching syrup
1. Place all the ingredients for poaching the quinces in a large, heavy-based pot. Bring to the boil, then reduce to a simmer and cook for 20 to 25 minutes, covered, until the quinces are tender when pierced. Leave to cool in the syrup.
2. Preheat oven to 180°C. Grease and flour a bundt tin well, or grease and line a 23cm round cake tin with baking paper.
3. Using an electric mixer, beat the butter, vanilla extract and caster sugar until light and creamy. Add the eggs, one at a time, ensuring each is fully mixed in before adding the next.
4. Sift the self-raising flour into the mix and fold it in by hand, along with the yoghurt.
5. Add the almonds and mix in lightly until incorporated. Pour half the batter into the cake tin.
6. Remove the poached quinces from the syrup (but retain 45ml of the syrup).
7. Cut the quinces into thinner slices and drain them on paper towel. Arrange a thick layer over the batter in the tin (but keep sufficient for decorating the top of the cake).
8. Top with the remaining batter and bake for 60 to 65 minutes, or until a cake tester inserted in or near the centre comes out clean. If the top starts to brown too much, cover it loosely with tinfoil after 40 minutes. Leave the cake to cool completely in the tin.
9. To make the icing glaze, mix the icing sugar with the reserved poaching syrup and beat with an electric mixer or whisk until smooth.
10. Spread the glaze over the cake, allowing it to drip down the sides. Top the cake generously with the remaining slices of quince.