Quince and Chestnut Cake Recipe - Great British Chefs

INGREDIENTS

large quince, weighing approximately 700g, peeled, quartered and cored

1 l

water

440 g

caster sugar

140 milliliters

sweet Marsala wine

cinnamon sticks, halved

vanilla pod, split lengthways

25 g

plain flour

35 g

soft brown muscovado sugar

40 g

walnuts, chopped

35 g

unsalted butter, chopped

185 g

self-raising flour

1 tsp

mixed spice

1/2 tsp

baking powder

100 g

ground almonds

250 g

unsalted butter, softened, plus extra to grease the tin

220 g

soft brown muscovado sugar

220 g

chestnut purée, unsweetened

large eggs

60 milliliters

whole milk