Caramelised Quince Upside-Down Cake
In Ancient Greece, quince was the fruit of love, marriage
and fertility. Here, it just makes for a gorgeously delicious cake
·
Serves 10–12
Ingredient
·
2 quinces, peeled, cored
·
150g unsalted butter, at room temperature, chopped, plus extra to
grease
·
1⅓ cups (300g) caster sugar
·
Finely grated zest and juice of 2 oranges
·
2 large eggs
·
175g self-raising flour
·
½ tsp ground cinnamon
·
50g walnuts, finely chopped, plus extra to serve
·
2 tbs thick Greek-style yoghurt, plus extra to serve
·
2 tbs honey
Recipe
1. Preheat the oven
to 180°C. Grease and line the base and side of a 23cm loose-bottomed cake pan
with baking paper.
2. Slice each
quince into 8 wedges, and place in a large fry pan with 65g butter and 150g
sugar. Stir in the orange zest and juice, then place over medium heat. Cook,
turning the fruit occasionally, for 10 minutes or until fruit is softened
slightly. Increase the heat to high and cook for10–15 minutes until sugar is golden
and caramelised.
3. Transfer the
quince to the cake pan, arranging in an even layer to cover the base. Drizzle
over the caramel, then set aside.
4. In a bowl, beat
the remaining 150g sugar and 85g butter together using electric beaters until
thick and pale, then add the eggs, flour, cinnamon and walnuts. Mix well to
combine and stir in the yoghurt.
5. Spoon the
mixture into the cake pan over the quince and bake in the oven for 35–40
minutes until cooked through (a skewer inserted in the centre should come out clean).
6. Leave the cake
to cool in the pan for 5 minutes, then carefully invert onto a serving plate
before the caramel sets in the pan. Drizzle the honey evenly over the top of
the cake and set aside to cool completely.
7. Serve scattered
with walnuts and yoghurt on the side
Caramelised Quince Upside-Down Cake
