honey and hazelnut quince bundt

by Leah Halmagyi


  • 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
Serves: 12

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.