This is a terrifically good cake; the hole serves to catch stray walnuts that fall off the top.






Skill level

Average: 3.3 (6 votes)


  • 220 g unsalted butter, softened
  • 220 g (1 cup) caster sugar
  • 1 tbsp honey
  • 4 eggs
  • 250 g (1⅔ cups) plain flour
  • 3 tsp baking powder
  • 80 ml (⅓ cup) milk
  • 150 g (1½ cup) walnuts, toasted, chopped
  • 1 cup diced honey-roasted quinces
  • salty honeyed walnuts
  • 55 g (¼ cup) caster sugar
  • 1 tbsp honey
  • 75 g (¾ cup) walnuts, toasted

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 20 minutes 

You will need a 26 cm Bundt pan for this recipe.

Preheat oven to 180ºC. Grease and flour a 26 cm Bundt pan, shaking off any excess flour. Using an electric mixer, beat butter, sugar and honey for 3 minutes or until thick and pale. Add eggs one at a time, beating well after each addition.

Sift flour and baking powder together into a bowl. With the electric mixer running on low speed, add half of the flour mixture to the butter mixture, then add milk and mix until combined. Add remaining flour and mix until well combined. Fold in walnuts and quince.

Pour mixture into greased Bundt pan and bake for 40 minutes or until a skewer inserted in the deepest part comes out clean. Allow cake to cool in pan then turn out onto a rack to cool completely. Meanwhile, to make salty honeyed walnuts, combine sugar and honey in a small saucepan with 1 tablespoon of water. Place over medium heat, stirring until sugar has dissolved, then gently boil for 1 minute or until mixture becomes a caramel colour. Add toasted walnuts and ½ tsp salt, and then gently swirl pan to coat walnuts in caramel. Carefully spoon walnuts on top of cooled cake and drizzle over remaining caramel.


Photography by Alan Benson. Styling by Michelle Crawford. Food Preparation by Lucy Schluter.


As seen in Feast magazine, June 2014, Issue 32.