Ingredients
1 x No.20 bottle Apple & Quinces - (lovely if bottled with 2 cinnamon quills)
1 cup Plain Flour
2 tsp baking powder
1 cup sugar
2 eggs
1/3 cup full cream milk
1 tsp cinnamon
1/2 tsp natural vanilla essence
1/3 cup brown sugar
Method
Cream butter and sugar, add eggs one at a time beating thoroughly between additions. Sift in flour and other dry ingredients. Add milk & vanilla and stir until smooth. Line and grease a 20cm pan, drain apples & quinces. Reserve liquid. Arrange apples and quinces in the cake pan, sprinkle on brown sugar. Spoon on cake mix. Bake at 180 degrees C for 35-40 minutes or until inserted skewer comes away clean.
Add reserved liquid to a saucepan along with spices of your choice ie: star anise, blood orange zest and reduce by 1/2. Pour over warm cake once de-panned, served with clotted cream or mascarpone. Add your favourite toasted crushed nuts ie: pistachio or hazels.