Polenta And Quince Upside-Down Cake

1. 1

   For the cake:

2. 2

   Peel, core and halve the quince. Put the quince in a small saucepan and cover with water. Add 100g of the caster sugar, bring to a simmer then lower heat and poach on a low to medium heat for about 10 minutes until quince are soft but not breaking up. Remove the quince to a cutting board and set the liquid aside. Cut the quince into slices and set aside.

3. 3

   Preheat the oven to 140 C and grease and line a 15cm cake tin. Arrange the sliced quince on the bottom of the cake tin.

4. 4

   In a bowl cream together the butter and remaining sugar until fluffy. Beat in the eggs one at a time then add the vanilla. Then mix in the dry ingredients including the dry polenta.

5. 5

   Pour the cake mixture on top of the quince slices, smooth the top and bake in the oven for about 40 minutes, until a knife inserted in the center comes out clean.

6. 6

   When done remove pan from oven. Leave cake to cool for a bit then run a knife around the edge, place a plate over the tin and flip it over. Remove the tin and hopefully you will have a perfectly formed upside down cake.

7. 7

   To make the spiced ginger syrup add the listed amount of leftover poaching liquid, the stem ginger and syrup, sugar, cardamon and star anise into a saucepan. Cook on a medium to high heat until it reduces into a syrup. Add more sugar to taste and remove from heat. Remove the cardamon and star anise and pour the syrup directly over the top of the cake. I served my cake with creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.