- 2 ripe quinces, peeled and cored
- 2 cups caster sugar
- 2 oranges, chopped
- 225g unsalted butter, softened
- 275g Rapadura sugar
- 2 tsp vanilla paste
- 4 eggs
- 300g self-raising flour
- 150g hazelnut meal
- 1 cup buttermilk
- 1 cup honey
- ½ cup hazelnuts, toasted and chopped
- dried Iranian rose petals, to decorate
Preparation time: 10 minutes
Cooking time: 45 minutes
1 Preheat oven to 170°C. Chop the quinces, then combine with the caster sugar, oranges and 1L water in a roasting pan. Cover with foil, then bake for 3 hours. Set aside to cool.
2 Put the butter, brown sugar and vanilla in a the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until light. Beat in the eggs one at a time.
3 Fold in the flour, hazelnut meal and buttermilk. Drain the quinces and chop into cubes, then fold in. Spoon into a buttered and floured 10-cup Bundt tin and bake for 40-45 minutes, until a skewer can be inserted and removed cleanly.
4 Invert onto a wire rack, then drizzle with honey and top with hazelnuts. Scatter with rose petals.