Peel and core the quince. Cut the flesh into small pieces.

Place the chopped quince in a pot.

Stir in the wine, honey, and lemon juice.

Cook over medium-high heat for about 10 minutes or until the quince pieces are soft.

Drain the quince well, reserving the juice in a separate bowl. Let cool completely.

Whisk together the flour, baking powder, cinnamon, and nutmeg.

Line a large baking sheet (11" x 16") with lightly greased parchment paper.

Preheat the oven to 350F.

Beat the egg whites until foamy.

Add the salt and beat until stiff peaks form.

In a separate bowl, beat the butter on medium-high speed until creamy.

Slowly add the sugar to the butter, while beating.

Beat in the lemon zest.

Make sure you stop the mixer occasionally and scrape down the sides and bottom of the bowl.

When the batter comes together, turn the mixer on high and add the egg yolks, one at a time, making sure each one is fully incorporated before adding the next.

Turn the mixer speed to low. Mix in the dry ingredients.

Beat in the egg whites.

Mix in the quince, cranberries, and almonds.

Spread the batter out on the baking sheet.

Bake for 30 minutes or until a knife inserted in the middle of the cake comes out clean.

Let cool completely.

Whisk together the reserved liquid and the powdered sugar.

Drizzle the icing over the top of the cake.

Sprinkle the rest of the cranberries and almond splinters over the top.

When the icing has hardened, slice and serve.