Spiced Marrow, Quince and Nut Loaf Cake with Orange Cheesecake cream.

Ingredients:

350g Marrow or Courgette (coarsely grated)

1-2 Quince (peeled and thinly sliced)

2 Eggs

120g Veg Oil

100g Dark Brown Sugar

1 tblsp Black Treacle

300g Self Raising Flour

1\2 tsp Bicarbonate Soda

1 tsp Ginger Powder

2 tsp Cinnamon

1/2 tsp Ground Allspice

1/4 tsp Grated Nutmeg

85g Chopped Nuts

2 tblsp Honey

For the cheesecake cream:

200g Philidelphia Cream Cheese

50g Caster Sugar

Zest and Juice of one Large Orange

300ml Double Cream

Method:

Line a 2lb Loaf tin with baking parchment.
In a mixing bowl put the veg oil, brown sugar and treacle, whisk until combined.
Add the eggs and beat.
Sift the flour, bicarbonate and spices and whisk gently into the mixture.
In the bottom of the loaf tin drizzle the honey to cover as much of the base as you can.
Line the sliced quince on top of the honey and sprinkle the nuts on top.

Spoon the cake mixture on top of the quince and nuts.
Pre-heat an oven to 160 degrees C (gas 3)
Bake the Loaf for 40 minutes or until a skewer inserted into the middle comes out clean.
Remove from the oven and allow to cool.

For the cheese cake cream: