Ingredients

For Quince

700g quince, about 2 large, peeled, quartered and cored

1 litre water

440g caster sugar

140ml sweet Marsala wine

2 cinnamon sticks, halved length ways

1 vanilla pod, split lengthways

For Crumble

25g plain flour

35g light muscovado sugar

40g walnuts, chopped

35g unsalted butter, chopped

For the cake

185g self-raising flour

1 tsp mixed spice

½ tsp baking powder

100g ground almonds

250g unsalted butter, softened

220g light muscovado sugar

220g chestnut puree

3 large eggs

60ml whole milk

Method

• Prepare the quince. Place the water, caster sugar, Marsala, cinnamon sticks and vanilla pod in a pan over a low heat. Stir until all the sugar has dissolved

• Add the quince quarters to the syrup and cover with a cartouche with a small hole cut in the middle to allow steam to escape. Simmer for 2 hours or until the fruit is deep red and tender. The syrup should be nicely reduced

• Remove the fruit with a slotted spoon and transfer to a bowl to cool, reserving the syrup. When cool, slice the quince quarters 

Preheat the oven to 180°C/106c fan/gas mark 4. Grease and line a 24cm spring-form cake tin with baking paper

• Make the crumble topping by combining the flour, sugar, walnuts and cubed butter in a bowl. Rub the butter into the mixture until it forms coarse crumbs then set aside

• Sieve the flour, mixed spice and baking powder into a bowl and add the almonds. Set aside

• Place the butter and sugar into an electric mixer bowl and beat until the mix is pale and fluffy. Add the chestnut purée and beat until just smooth

• Add the eggs, one at a time, and beat until just combined. Gently fold in the flour mixture and milk until just combined

• Spoon the batter into the prepared tin and spread until level. Arrange quince slices in a circular pattern on top, and then in the centre. Sprinkle the crumble evenly over the top

• Place in the oven and bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to stand in the tin for 10 minutes before transferring to a wire rack to cool

Serve warm or cool, drizzled with the reserved syrup.