Quince and Chestnut Cake Recipe - Great British Chefs

Ingredients

• 2 large quince, weighing approximately 700g, peeled, quartered and cored
• 1l water
• 440g of caster sugar
• 140ml of sweet Marsala wine
• 2 cinnamon sticks, halved
• 1 vanilla pod, split lengthways
• 25g of plain flour
• 35g of soft brown muscovado sugar
• 40g of walnuts, chopped
• 35g of unsalted butter, chopped
• 185g of self-raising flour
• 1 tsp mixed spice
• 1/2 tsp baking powder
• 100g of ground almonds
• 250g of unsalted butter, softened, plus extra to grease the tin
• 220g of soft brown muscovado sugar
• 220g of chestnut purée, unsweetened
• 3 large eggs
• 60ml of whole milk