Upside-down quince cake

60 min

for 10 people

Riverstone Kitchen chef/owner and food writer.

This cake uses poached quinces - click here for poaching instructions.

Ingredients

3	Quinces, quartered and poached (see recipe link above) (Main)
200 g	Unsalted butter
250 g	Caster sugar
2	Eggs, free-range
250 ml	Cream
2 tsp	Vanilla paste
250 g	Plain flour
2 tsp	Baking soda
1 tsp	Baking powder
2 tsp	Cinnamon
1 tsp	Ground ginger
1 tsp	Mixed spice
½ tsp	Cloves, ground

Heat oven to 170C. Line a 28cm cake tin (with removable base) with baking paper.
Drain quinces, reserving poaching liquor. Place quinces around the bottom of the cake tin.
Place butter and sugar into the bowl of an electric mixer and beat until pale and thick. Reduce speed and add eggs, one by one, before adding vanilla and cream.
Sift dry ingredients into a bowl and add to the creamed mixture. Mix on slow speed for 2 minutes before beating on high for another 30 seconds.
Pour batter evenly over quinces and bake for 1 hour or until just cooked. Remove from oven and allow to cool completely before turning out. Serve with whipped cream or vanilla bean ice cream and a good drizzle of quince syrup.