Upside-Down Ginger and Quince Cake Recipe

Step 1

Preheat your oven to 160C.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

Step 9

Place butter, sugar, ginger, baking powder, salt and sifted flour into a large mixing bowl.

Step 10

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

Step 11

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

Step 12

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

Step 13

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.

Step 14

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

Step 15

Place in the oven for 45 - 50 minutes until a skewer inserted into the center of the cake is removed clean.