Saturday Morning With Jack Tame

Quince and space cakeQuince fruit are a wonderful autumn gift. Making quince paste or jelly is one use for them but poaching them to use in this cake is another and it’s simply gorgeous!   2-3  medium-sized quince ½ cup caster sugar 3 cups water  Cake batter 6 big tbsps golden syrup or maple syrup 125g butter ½ cup brown sugar 1 ½ cups + 1 tbsp self-raising flour 1 tsp cinnamon  ½ each ground ginger, ground nutmeg and ground allspice 1 tsp bicarbonate of soda 2 medium eggs 240ml poaching syrup from the quinces    1. Poach the quince: peel and halve fruit and put in saucepan with the sugar. Cover with water and bring to a boil briefly before reducing heat to a simmer and cooking for 40 minutes, or until flesh is softened. Remove the pan from the heat and let the quinces cool a little in their syrup then take them out. When cool enough to handle use a spoon to scoop out the core and cut each half into 3 pieces. Reserve cooking liquid. 2. Heat oven to 180 C. Grease and line a 22cm round cake tin. Arrange quince