Upside-Down Quince Cake

By MiNDFOOD

Upside-Down Quince Cake

Use in season quince to make this glorious upside-down quince cake. The light and fluffy sponge soaks up the delicious taste of caramelised quince perfectly, serve with a generous dollop of whipped cream.

Upside-Down Quince Cake Recipe

Serves 8

Ingredients:

2 1/2 cups caster sugar

1 cinnamon stick

6 whole cloves

rind of 1 lemon, finely grated

3 large quinces, quartered and peeled

150g unsalted butter, softened

1 tsp vanilla extract

3 eggs

11/2 cups plain flour

3/4 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

1/4 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup almond meal

fresh cream, to serve

Method:

Preheat oven to 180°C. Place 11/2 cups sugar, cinnamon, cloves, and lemon rind in a large saucepan with 6 cups water and bring to the boil. Add quince and cover with baking paper.

Cook, covered, for 11/2 hours or until tender and deep red. Remove quince and set aside to cool. Strain syrup and return to pan. Cook for 5 minutes or until syrup thickens. Pour into a jug and set aside. Makes 11/2 cups syrup.

Remove cores from quince and slice each quarter into 4 wedges. Grease and line a 22cm cake tin and arrange quince slices in the bottom of the cake tin in concentric circles, slightly overlapping. Pour over 1 cup of syrup.

To make cake, place butter, remaining sugar, and vanilla in the bowl of an electric mixer and beat for 8-10 minutes or until light and creamy. Add eggs 1 at a time, beating after each addition. Add flour, baking powder, bicarbonate of soda, salt, nutmeg, ginger, and almond meal and beat until just combined. Spoon mixture over quince and smooth with spatula.

Bake for 55-60 minutes 
or until golden and springy 
to the touch. Cool for 5 minutes in the tin, then turn out onto a serving plate. Reheat remaining syrup and pour over the top. Serve with fresh cream.

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