Quince upside-down cake.
As I made this on the spur of the moment I fell back on the cake recipe Johns Gran showed me when she lived with us. Its so simple and you never need to get out a recipe book as once made its never forgot! Its light and fluffy, buttery and delicious perfect for paring with fruit in an upside down cake.
Ingredients for poached quince
4 quince, peeled , cored and sliced (ours a big quince you may need one or two more if you have the smaller varieties)
3 Tbs honey
1 stick of cinnamon
1 tbs diced fresh ginger
1 cup of wine (pref red but white works too -I was out of red!)
1 cup of water
Ingredients for cake batter
150g butter at room temp
150g granulated sugar
150g white or spelt flour
1tsp vanilla essence
1.5tsp baking soda
Put all the ingredients for the poached quince into a saucepan and bring to a slow simmer until the quince is soft.
Removed the quince (keeping the poaching liquid) to the cake tin and arrange nicely on the bottom
Return the poaching liquid to the hob and reduce to thicken.
While it is reducing.....
Place the sugar and butter in a bowl and whisk (ideally with an electric whisk) until it is light, creamy and fluffy,
Add in vanilla then eggs one at a time, whisking. If it looks like it may split add 1tbs of flour.
Sift over the flour and baking powder. Fold in until well combined.
Next drizzle the thickened poaching liquid over the quince then pour over the cake batter.
Bake at 160deg for about 25 mins. Until light golden and the top springs back when pressed gently with a finger.
Turn upside down to reveal the quince underneath.
Beautiful served warm with fresh whipped cream but also good cold.