Method

• 1.
  For the poached quince, peel and core quinces, reserving peel and seeds. Cut quince into wedges and place in acidulated water (1L water and juice of 1 lemon). Wrap peel and seeds in a muslin ‘parcel’ and secure with kitchen string.

• 2.
  Preheat the oven to 160°C.
• 3.
  To poach quince, place all ingredients except quince but including quince parcel in a medium saucepan over high heat with 1 1/2 cups (375ml) water and bring to the boil. Remove quince from acidulated water and place in poaching liquid. Cover with a cartouche (a circle of baking paper), reduce heat to medium-low and simmer for 3 hours or until quince is tender. Remove from heat and cool in fridge completely. When ready to use, remove quince from poaching liquid and drain well on paper towel. Discard liquid and parcel.
• 4.
  Line base and side of a 22cm round springform cake pan. Place butter, sugars and 3 1/2 cups (350g) almond meal in a stand mixer fitted with paddle attachment and beat on medium speed until combined and smooth. Transfer to a bowl.
• 5.
  In cleaned stand mixer fitted with whisk attachment, whisk eggs, allspice and yoghurt on medium speed until combined. Add half almond meal mixture and remaining 1 cup (100g) almond meal to yoghurt mixture and whisk until smooth.
• 6.
  Using a palette knife or the back of a metal spoon, press remaining almond meal mixture evenly over base of prepared pan. Pour in batter and tap gently to remove air bubbles. Evenly arrange quince over top and scatter with pistachios. Bake for 1 hour 30 minutes or until edges are well set. Remove from oven and cover with foil. Bake for a further 30 minutes or until centre is firm to touch. Remove foil, place pan on a wire rack to cool completely, then refrigerate for 4 hours or until cold. Remove cake from pan and transfer to a serving platter. Serve with extra yoghurt and pistachios.