Poached quince and chestnut cake

  • 30 mins preparation
  • 4 hrs cooking
  • Serves 12
  • Print


Poached quince
  • 2 (700g) medium quince, peeled, quartered, cored
  • 2 cup (440g) caster (superfine) sugar
  • 1/2 cup (125ml) sweet marsala
  • 2 cinnamon sticks, halved
  • 1 vanilla bean, split lengthways
  • 1 litre (4 cups) water
Crumble topping
  • 2/3 cup (80g) walnuts, finely chopped
  • 75 gram butter, chopped
Poached quince and chestnut cake
  • 1 1/4 cup (185g) self-raising flour
  • 100 gram ground almonds
  • 1/2 teaspoon baking powder
  • 1 teaspoon mixed spice
  • 220 gram butter, softened
  • 1 cup (220g) firmly packed brown sugar
  • 1 cup (220g) unsweetened chestnut puree
  • 3 eggs
  • 1/4 cup (60ml) milk


Poached quince and chestnut cake
  • 1
    Poach quince. Place quince, caster sugar, marsala, cinnamon, vanilla bean and the water in a large saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 2 hours or until quince is tender and syrup has reduced. Using a slotted spoon, transfer quince into a medium bowl; cool. Reserve syrup and cinnamon. Discard vanilla bean. Cut quince quarters in half.
  • 2
    Meanwhile, make crumble topping. Combine flour, sugar and walnuts in asmall bowl. Rub in butter until mixture forms coarse crumbs.
  • 3
    Preheat oven to 180°C/350°F. Grease a deep 24cm (91/2-inch) springform pan; line base with baking paper.
  • 4
    Push flour, ground almonds, baking powder and mixed spice through a fine sieve into a bowl. Beat butter and brown sugar in a large bowl with an electric mixer until paler and fluffy. Add chestnut puree; beat until smooth. Beat in eggs, one at a time, until just combined. Fold in flour mixture and milk until combined. Spread mixture into pan; arrange 12 quince wedges in a circular pattern, then place 4 wedges in the centre. Sprinkle crumble over quince.
  • 5
    Bake cake for 1¼ hours or until a skewer inserted into the centre comes out clean. Stand cake in pan for 10 minutes before transferring to a wire rack to cool.
  • 6
    Serve warm or cooled, drizzled with reserved syrup and cinnamon.


If syrup is a little thin, remove quince with a slotted spoon, then boil syrup, uncovered, for 5 minutes or until thicker.

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