270g unsalted butter, softened, plus extra for greasing
290g caster sugar
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
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.