Celebrity chef

Adrian Daniel

Adrian is co-owner of the renowned Gate vegetarian restaurant in London.

Serves 8

Orange, quince and almond torte with quince topping recipe

rate this recipe Thanks for rating!

Takes 45 minutes to make, 35-40 minutes in the oven, plus cooling

270g unsalted butter, softened, plus extra for greasing
290g caster sugar
4 quince
5 tbsp orange blossom water
6 medium eggs
115g plain flour
Good pinch of baking powder
300g ground almonds
3 oranges, zest finely grated, pith removed and flesh cut into wedges

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line the base and sides of a deep, 23cm round, loose-bottomed cake tin with the extra butter and some baking paper.
2. Put 240g of the sugar and 150ml water in a wide pan over a low heat, stirring to dissolve. Increase the heat, bring to the boil and cook for 4-5 minutes, until syrupy. Reduce the heat. Peel, core and cut the quince into eighths, add to the syrup with 3 tablespoons orange blossom water and poach for 8-10 minutes or until tender. Using a slotted spoon, transfer half the quince to the cake tin, spreading evenly across the base. Set aside the pan with the remaining quince and syrup.
3. Put the butter and remaining sugar in a large bowl and, using an electric hand whisk, cream until fluffy. Beat in the eggs, 1 at a time, adding a little of the flour to stop the mixture curdling. Using a large metal spoon, fold in the remaining flour, baking powder, almonds and orange zest.
4. Spoon the mixture into the cake tin, levelling the surface. Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then remove and upturn onto a plate, so the quince layer is on top.
5. Reheat the quince and syrup over a medium heat for 10 minutes, until the quince start to colour and the syrup is reduced. Stir in the orange wedges, remaining orange blossom water and 1 tablespoon water and stir for 1 minute. Cool slightly.
6. Cut the torte into generous wedges and put on serving plates. Spoon the warm orange and quince topping over the cake to serve.

Nutritional info

Per serving: 765kcals, 54.7g fat (21.6g saturated), 16.6g protein, 57.1g carbs, 42g sugar, 0.3g salt

Orange, quince and almond torte with quince topping recipe

Other recipes by Adrian Daniel

Other easy recipes

Carrot cake recipe

Fish pie recipe

Fabulously simple chocolate fudge cake recipe

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tomato chutney recipe

Chicken noodles recipe

Crispy chilli chicken salad recipe

Chicken and chorizo wraps recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.