Step 1

Peel and halve the quince, remove the core, then chop into roughly 1cm dice: you’ll need 300g altogether for this cake.

Step 2

Lightly grease the bottom and sides of a 20cm round cake tin with the extra 10g butter, then line with baking paper.

Step 3

Sift the flour, cinnamon, ginger, baking powder, baking soda and salt into a small bowl.

Step 4

Preheat the oven to 170C fan-forced (190C conventional).

Step 5

Place the butter, sugar, oil and lemon zest in the bowl of an electric cake mixer and beat with the paddle attachment on medium speed until creamy (about 2 minutes). Add the vanilla and eggs, one at a time, mixing on medium-low speed until blended. Scrape the bowl to ensure the batter is evenly mixed, then add half of the sifted, dry ingredients and blend on low speed for a few seconds. Scrape down the bowl once again, then repeat with the remaining dry ingredients, blending until the dough just comes together.

Step 6

Remove the bowl from the mixer, then add the diced quince and fold through the batter with a flexible rubber spatula. The batter will be quite stiff; fold just enough times to ensure the quince is evenly distributed, then scrape the batter into the prepared tin.

Step 7

Combine the extra 1 tbsp sugar with the extra 1 tsp cinnamon and ginger powders and sprinkle all over the top of the cake. Place into the preheated oven and bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean.

Step 8

Cool the cake on a wire rack for 15 minutes before transferring to a serving plate.