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Two magical autumn ingredients come together in this truly outstanding cake, writes Alison Lambert.
3 quince (800g), peeled and poached until tender, then cut into slices
150g softened butter
125g caster sugar
125g brown sugar
300g creme fraiche
1 ½ tsp baking powder
1 tsp ground cinnamon
60g hazelnuts, coarsely chopped
80g brown sugar
30g butter, roughly cubed
Heat the oven 160degC.
Grease and line a 24cm round springform tin.
To make the hazelnut crumble, combine the ingredients in a bowl, with a pinch of salt and rub using your fingertips until coarse crumbs occur. Set aside.
Cream the butter and sugars together until pale and creamy (3-5 minutes).
Add the eggs, one at a time, beating well after each addition.
Add the creme fraiche and lightly fold through.
Gently stir in the sifted dry ingredients and mix gently until combined.
Spoon half the mixture into prepared cake tin, scatter over the cooked quince slices, cover with remaining cake mixture and spread evenly.
Finish with the hazelnut crumble and bake until cake is golden and skewer comes out clean.
Cool cake before removing from tin.
If you have quince syrup, drizzle over the cake.