Ginger & Vanilla Upside Down Quince Cake

Fragrant, spiced, and buttery. A perfect sweet treat for freezing days. The poached quince flavors will deeply charm you.



Ginger & Vanilla Upside Down Quince Cake

Vegan, Nut-free, Plant-based

Makes 8 servings

Total time: 1h 30 mins.


Poached Quince

  • 2 medium quinces (±650 g), peeled, seeds discarded, cut into quarters

  • 500 ml of water

  • 240 g whole cane sugar

  • 1/2 whole vanilla bean

  • 3 orange peels

  • 3 lemon peels

  • 1 tbsp lemon juice

Instructions

  1. Using a large pan, bring water and sugar to a boil.

  2. Add quince to the pan along with the other ingredients.

  3. Simmer for 25-35 minutes, depending on how ripe your fruits were. Check every 10-15 minutes with a fork so they don't get too mushy.

  4. When done, cool the syrup. Transfer to a clean jar (keep all the condiments) and keep refrigerated for up to 1 month.


Butter Ginger Cake

Dry ingredients:

  • 170 g all-purpose flour

  • 40 g whole spelt flour

  • 70 g dark brown sugar

  • 1/3 tsp ground cinnamon

  • 1/3 tsp ground cloves

  • 1/3 ginger powder

  • 1/4 tsp baking soda

  • 1 tsp baking powder

Wet ingredients:

  • 30 g honey

  • 1/2 cup oat milk/any plant-based milk

  • 1/2 cup full fat coconut milk

  • 55 g olive oil

  • 1/2 tsp fresh grated ginger

  • grated zest from 1/2 orange

  • 1 tsp apple cider vinegar

Instructions

  1. Preheat the oven to 175°C and prepare a round cake pan with a detachable bottom. Line with parchment paper.

  2. Take a few quince quarters and slice them. Lay them on the bottom of your cake pan, slightly overlapping in an even and generous layer.

  3. In a separate bowl, add all wet ingredients and mix until sugar is dissolved.

  4. Pour the wet mixture over the dry ingredients. Mix with a spatula then pour the cake batter into the prepared cake pan. Even with the spatula and place in the oven.

  5. Cook for 35-40 minutes.

  6. When it's done, take it out and leave it for 10-20 minutes to cool down then turn it upside down onto a serving platter and peel away the parchment. Serve hot or cold. This goes super nicely with vegan vanilla cream, ice-cream, or whipped cream so I encourage you to serve it with one of those.


Notes

The recipe for the quince makes more than you need for a cake. I like to serve this cake with extra quince bites and brush the quince layer with some syrup. Feel free to divide the recipe if you don't want to have more than needed.






I'm Ana, a certified plant-based chef with an old love for food styling and photography. I definitely can’t live without lemons, olive oil and everything fermented. Welcome into my online world where I share nutritious, simple and flavourful recipes that are always inspired by the taste of my childhood memories.

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