Method

• 1.
  To poach the quince, peel strips of lemon zest into a saucepan using a speed-peeler, adding a little squeeze of the juice. Stir in the honey, vanilla and peppercorns, pour in 450ml of water and bring to the boil, stirring well, then lower the heat to a simmer.
• 2.
  Peel, halve and core the quinces. Cut each half into 1cm wedges, then lower into the pan. Poach for 25-35 minutes or until just tender – the time will depend on how ripe your quinces are.
• 3.
  Drain the liquid into a small saucepan and leave the quince to one side, picking out and discarding the peppercorns and lemon peel.
• 4.
  Reduce the poaching liquid over a high heat until you have about 300ml of syrup. Add another squeeze of lemon juice, to taste, then set aside to cool completely.
• 5.
  Preheat the oven to 170ºC. Grease and line a 23cm springform cake tin.

• 6.
  Place both flours in the bowl of a free-standing mixer along with the sugar, baking powder, butter and cooled syrup. Lightly beat eggs, then add to the mixture and beat until pale and creamy.
• 7.
  Roughly chop half the hazelnuts and fold through the mixture with half of the quince. Spoon the mixture into the tin, level with a spatula, then arrange the remaining quince slices on top.
• 8.
  Bake the cake for 1 hour, checking after 40 minutes, covering with a sheet of tin foil if it’s colouring too much on top.
• 9.
  Halve the remaining hazelnuts and scatter over the cake. Spoon over half of the remaining syrup and return to the oven for another 15-20 minutes or until the cake is golden and a skewer inserted into centre comes out clean. Leave to cool in the tin, on a wire rack, for at least 20 minutes.
• 10.
  Serve warm, with the remaining syrup reheated and drizzled over, and a dollop of crème fraîche, if you like.