Upside down quince cake
Ingredients
300g poached quinces
¾ cup quince syrup (poaching liquid)
2 cups plain flour
4 tsp baking powder
125g butter, melted
2 eggs, lightly beaten
½ cup caster sugar
1 tsp cinnamon powder
1 tsp cardamom powder
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Poached quinces
Method
Heat oven to 180C.
Grease a 23cm cake tine and line the base with baking paper. Arrange the quinces on the cake base (slice them if needed) in a nice pattern.
Sift the flour, baking powder, cinnamon and cardamom into a large bowl and create a well in the center.
Melt the butter with the sugar and stir until sugar is dissolved.
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Beef with quince
Mix the eggs with the quince syrup and add the melted butter and sugar.
Add the liquid mix to the flour and gently fold to form a thick cake batter.
Pour the batter over the quinces in the cake tin and gently smooth the top so it is flat. Bake for 50 minutes or until a skewer comes out clean when placed into the middle of the cake.
Let cool in the tin (about 20 to 30 minutes) before turning out.
Serve with cream or yoghurt.
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