Makes 1 x 8inch cake, feeds 8 comfortably

Ingredients

NutritionSortLoading...
Loading...

160g Vegetable oil

200g Caster sugar

150g Whole eggs, about 3

220g Grated quince (you need about 350g quince to get this amount

60g Wholemeal flour

90g Plain flour

1 tsp Cinnamon

½ tsp Ginger

½ tsp Ground cloves

½ a fresh nutmeg (or ¼ tsp ground)

½ tsp Allspice

1 tsp Flaky salt

2g Bicarbonate of Soda

4g Baking powder

Select allAdd

85g Toasted walnuts, chopped into 0.5cm pieces

SortLoading...
Loading...

To Finish

½ batch honey cream cheese frosting =

130g unsalted butter

150g honey ← either caramelise your regular honey (a brand like hilltop or rowse) or use a more complex honey - I use the London Company’s London Honey. You may want to start off with 125g then add more honey slowly at the end, depending on the strength and unique taste of the one you’re using

3g maldon salt

400g full fat cream cheese

Plus:

Toasted walnuts

Sliced poached quince

Select allAdd

Method

1. Pre-heat oven to 160c fan

2. Peel and core quince and grate on the large side of a box grater. You need approx 220g.

3. In a bowl, mix together wholemeal flour, plain flour, spices, salt and raising agents. Set aside.

4. In a large bowl, whisk together vegetable oil, caster sugar, and 3 whole eggs until well combined.

5. Fold in the grated quince into the wet mixture.

6. Gradually fold in the dry ingredient mixture until just combined then finally fold in 85g chopped toasted walnuts.

7. Pour the batter into a lined 8inch cake tin, spreading it evenly.

8. Bake in the preheated oven for 45-55 minutes or until a toothpick comes out clean.

For frosting

1. Whip the butter until smooth and airy using the paddle attachment - high speed about 3 minutes

2. Scrape down the butter from the sides of the bowl. Then add the honey and salt

3. Whip for another 3-4 minutes on high speed until very airy, scraping down the bowl as necessary.

4. Pour any liquid from the cream cheese container and discard.

5. Stir through the cream cheese on the paddle attachment on medium speed until well combined and smooth - you can finish off with a fast whip to ensure its all combined.

6. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

7. Once cool, finish with the cream cheese frosting and poached quince slices.

SortLoading...
Loading...

Select allAdd