Little Almond Cakes with Poached Quinces

These cakes are gorgeous with any seasonal fruit and so very easy to make.

Cook time: 20 mins (plus 4 hours for poached quinces)

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Preheat oven to 150C.

Combine the sugar, lemon, vanilla and cinnamon in a saucepan and bring to a boil, stirring so the sugar dissolves. Then let simmer for a few minutes.

Meanwhile, arrange the quince pieces in a deep baking tray, all in one layer.

Tie the cores together in a piece of muslin if you have it, and add to the tray.

Pour the sugar syrup over the quinces and cover tightly with foil.

Place in the oven for 3-4 hours or until the quinces have turned a ruby-red colour and are deliciously aromatic.

For the cakes, preheat oven to 180C and thoroughly grease a 12 whole muffin tin.

Beat yolks and sugar together until thick and pale. Fold in the almond meal, flour and zest.

Beat egg whites until white peaks form, then using a large metal spoon, gently fold this into the almond mixture.

Divide mixture among the cake molds and bake for 20 mins. Serve with custard, warm poached quinces and crushed raspberries.

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