ALMOND & ROSEMARY CAKE WITH APPLE-JUICE POACHED QUINCES

SERVES 8–10 200g raw almonds 220g unsalted butter, at room temperature 1 cup caster sugar 4 eggs, gently whisked generous pinch of finely ground sea salt 1 Meyer lemon, rind finely grated 1 rosemary sprig, leaves finely chopped 80g self-raising flour icing sugar, to dust natural yoghurt or crème fraîche, to serve APPLE-JUICE POACHED QUINCES 2–3 large quinces, peeled, cored, cut into thin wedges 7 cups unsweetened apple juice 2 strips orange peel, white pith removed

To poach quinces, place quince, juice and rind in a large saucepan and bring to a simmer over a very low heat. Keep liquid at barest simmer (only occasional bubble) for 4–5 hours or until cooking liquid has reduced to a thick, unctuous syrup. Remove two-thirds of quince from syrup and drain well. Preheat oven to 175°C. Grease a 23cm springform pan. Process almonds in a food processor or blender until finely ground. Using an electric mixer fitted with a whisk attachment, beat butter and caster sugar until very pale and creamy. Gradually add egg, whisking well after each addition and ensuring egg is completely incorporated before adding more. (A well whisked mixture will ensure cake has a light texture.) Add salt, lemon rind, rosemary, flour and ground almonds, and gently fold until well combined. Spoon into prepared pan and smooth surface. Arrange drained quince in a circular pattern over top of cake. (Quince may settle into cake — this will keep it lovely and moist.) Bake for 40–45 minutes or until golden brown and a skewer inserted into centre comes out clean. Set aside in pan for 10 minutes to rest. Remove cake from pan and transfer to a wire rack to cool. Dust cake with icing sugar while slightly warm. Slice and serve with remaining quince and yoghurt.

Almond & rosemary cake with apple-juice poached quinces