Upside-Down Ginger and Quince Cake


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"The Quince from last week’s Hidden Orchard Quince Harvest have finally made it into a cake!"

Serves 6 | Prep Time 30 minutes | Cook Time 50 minutes

Why I Love This Recipe

Usually I'm in the kitchen the second I get home from a harvest, but this was a bit of a process for me. Not knowing what Quince tastes like, it's texture, how it bakes etc I had to play around a bit before arriving at this recipe. I tried poaching the Quince and then incorporating them into a cake, but I found they absorbed too much water and went too mushy to then hold their own in cake, however having a similar texture to an apple, I thought hey.... an upside-down cake might just work! The only risk was the baking time not being long enough to soften the solid Quince, but baked low and slow, this Upside-Down Ginger and Quince Cake came together nicely.

Also, super excited to have finally baked a cake I can utilize my new Snow Sugar on!! On bakes like this, where a dust of icing sugar really makes a pattern pop, I would get so frustrated while trying to get the perfect photo, because I had about 2.3 seconds from dusting to taking the photo before it all melted away. This Snow Sugar by The Essential Ingredient (buy yours here) is a 'delicate, non-melting white icing sugar that is perfect for dusting onto warm or moist cakes and tarts'.

So, I can snap away for as long as I want... or until I can't refrain from eating the subject of said photos any longer....


Ingredients You'll Need

May 06, 2018
UPSIDE-DOWN GINGER AND QUINCE CAKE
The Quince from last week’s Hidden Orchard Quince Harvest have finally made it into a cake!

Usually I'm in the kitchen the second I get home from a harvest, but this was a bit of a process for me. Not knowing what Quince tastes like, it's texture, how it bakes etc I had to play around a bit before arriving at this recipe. I tried poaching the Quince and then incorporating them into a cake, but I found they absorbed too much water and went too mushy to then hold their own in cake, however having a similar texture to an apple, I thought hey.... an upside-down cake might just work! The only risk was the baking time not being long enough to soften the solid Quince, but baked low and slow, this Upside-Down Ginger and Quince Cake came together nicely.

Also, super excited to have finally baked a cake I can utilize my new Snow Sugar on!! On bakes like this, where a dust of icing sugar really makes a pattern pop, I would get so frustrated while trying to get the perfect photo, because I had about 2.3 seconds from dusting to taking the photo before it all melted away. This Snow Sugar by The Essential Ingredient (buy yours here) is a 'delicate, non-melting white icing sugar that is perfect for dusting onto warm or moist cakes and tarts'.
So, I can snap away for as long as I want... or until I can't refrain from eating the subject of said photos any longer....




Quince
Juice of half a lemon
2tbsp caster sugar
5 medium quince
1tbsp brown sugar

Cake
160g butter (small cubes)
1 cup caster sugar
4 eggs (lightly beaten)
2tsp finely ground ginger
1tsp vanilla essence
2 cups plain flour
2tsp baking powder
1/2tsp salt


Directions

Preheat your oven to 160 degrees Celcius


Line the base and grease the sides of a 20cm springform cake tin.


Sprinkle brown sugar into the base of your cake tin and set aside.


Using a cloth, rub the fuzz off your Quince, cut off the ends, and peel off the skin.


Stand your quince up on a cut end, and cut into quarters, core each quarter.


Sit your quaters core side up (or where the core would have been) and lengthways, cut into thin slices.


Leave your sliced up quince quarter together as if still whole, slide knife under your slices, lift them as a whole and place in a random position skin side down (or where the skin would have been) into the base of your cake tin.


Splay the slices slightly, and continue until the base of your cake tin is covered.


Sprinkle lemon juice and 2tbsp caster sugar over your arranged quince.


Place butter, sugar, ginger, flour (sift in), baking powder and salt into a large mixing bowl.


Using your fingertips, rub the small cubes of butter into the dry ingredients until it resembles course breadcrumbs.


Add vanilla essence and lightly whisked eggs into the mixing bowl, and mix with a wooden spoon until well combined.


Using two desert spoons, place spoonfuls of mixture into the cake tin atop you quince, covering as much of the quince as possible with small chunks of mixture.


Once all cake batter has been spooned into the cake tin, use the back of one spoon to gently smooth the mixture out and bring the batter together into one level layer.


Place in the oven for 50 minutes of until a skewer inserted into the center of the cake is removed clean.


Pairs Well With

Cream and/or Ice cream


Questions, Comments & Reviews


WOW this really unique!


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