Upside-down quince cakes with cinnamon crumble & almond ice cream

Upside-down quince cakes with cinnamon crumble & almond ice cream

By
From
Huxtabook
Serves
6
Photographer
Chris Middleton

This is a perfect ending to a winter dinner party. I can attest that these cakes are quite delicious the next day at room temperature too.

Ingredients

Quantity Ingredient
Almond ice-cream, to serve

Cinnamon crumble

Quantity Ingredient
125g Shortbread, crumbled
1/2 teaspoon ground cinnamon
1 tablespoon caster sugar
25g flaked almonds

Quince cakes

Quantity Ingredient
355g caster sugar
3 poached and sliced quinces, approximately
175g butter, diced and softened
4 eggs
160g plain flour, sifted
1 teaspoon baking powder
2 1/2 tablespoons almond meal

Method

  1. For the cinnamon crumble

    Preheat the oven to 160°C and line a baking tray with baking paper.
  2. Combine all the ingredients in a bowl, then evenly spread them out on the baking tray. Bake for 5 minutes, or until golden.
  3. Remove from the oven and cool on the tray. Store in a dry airtight container until ready to use; the crumbs will keep for up to 1 week.
  4. For the quince cakes

    Grease and line a giant six-hole muffin tin with baking paper.
  5. Combine 250 g of the sugar in a saucepan with 125 ml water. Bring to the boil and cook for 10–15 minutes, until the toffee is a golden caramel colour.
  6. Pour a small amount of the warm toffee into each muffin mould, enough to cover the bottom. Press 3–4 quince slices into each mould, then set aside to cool.
  7. Meanwhile, preheat the oven to 180°C.
  8. Cream the butter and remaining sugar in a food processor until light and creamy. Slowly add the eggs one at a time until combined, scraping down the side as needed.
  9. Sift the flour and baking powder into a large bowl and fold in the almond meal. Gently fold the egg mixture into the dry ingredients until combined. Fill the muffin moulds to the tops with the cake batter.
  10. Bake for 25 minutes, or until a skewer inserted comes out clean. Remove from the oven and cool to room temperature in the tin. Remove the cooled cakes by turning them upside down and carefully lifting them out of the tin.
  11. To serve

    Put the quince cakes on a baking tray, with the quince portions facing upwards. Reheat in a 175°C oven until warm.
  12. Place each cake in the middle of a bowl or plate, then sprinkle some crumble alongside. Top with a generous scoop of almond ice-cream and serve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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