Dayna Hoskin really knows how to bake up a storm.
~Best Recipes

Upside-Down Ginger and Quince Cake

The Quince from last week’s Hidden Orchard Quince Harvest have finally made it into a cake!

If I'm being honest, prior to last weeks Hidden Orchard Harvest I had no idea what a quince even looked like, little-own tasted like. Not a proud moment for someone who claims to love fruit! But I've learnt a lot this week. I now know that they're a gorgeous colour (I love the colour yellow), they smell absolutely divine, like nothing else I've ever come across, beautifully sweet and floral, and I've learnt that apparently I'm the only person on the internet who is thinking these knobbly fruits can be used in a dessert.


How can that be! I've only had the pleasure of knowing these beautiful fruits for a week and I can see they have dessert potential.. am I wrong? Why can I only find savoury recipes and quince paste online? Surely I can't be the only one who believes quince can go with more than just cheese?

Encouraged by the discovery that this (my new favourite fruit) was from the rose family... and the realisation that rose IS commonly used in desserts, I set about coming up with a flavour combo based entirely on the way these beauties smell... I crossed my fingers, and started baking! 🤞

The new pineapple upside cake ~ Best Recipes
You tell me if I nailed it!!

#1 Choosing the right cake tin is crucial to any recipe, so if you have a solid cake tin, you'll want to utilise it for this bake. The sugars you'll be sprinkling in the base of your cake tin will turn to liquid and poach your quince while it's in the oven, in a springform tin, this poaching liquid would be lost as it would seep out through the cracks, not only robbing your cake of it's beautiful flavour, but also making a mess in your oven!

#2 If there's a recipe you don't want to risk just greasing the tin on, it's this one! Grease the base and sides of your cake tin, then place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you pour in your batter, and without this circle of parchment paper, when you tip your cake of out it's tin it's highly likely that you'll leave a large majority of your fruit behind! 

#3 Along the same lines as above, you'll want to have some oven mitts on hand and a cake stand or plate ready when that timer goes off. If you allow your cake to cool in the tin, chances are the poaching liquid will harden and your cake will become stuck in the tin! Tip it onto it's serving plate fresh from the oven however, and the caramel is still hot and in liquid form, it'll come out with clean and with ease.

#4 Put the best face down. I highly recommend, when arranging your quince in the base of your cake tin, that you arrange them peeled side own. The underside of your Quince (where it's been cored) doesn't have much shape and is quite soft, soft will turn mushy after poaching and leave you with a less distinguished pattern on the end product.

#5 Don't just plop your eggs into the batter. 
To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

upside-down, baked goods, baking, cake, fruit cake, spice cake, ginger, quince, dessert, most popular,
Yield: 8Pin it

Upside-Down Ginger and Quince Cake

prep time: 30 minscook time: 50 minstotal time: 80 mins
The new pineapple upside cake ~ Best Recipes


Juice of half a lemon
2tbsp caster sugar
5 medium quince
1tbsp brown sugar

160g unsalted butter (small cubes) 
1 cup caster sugar
4 eggs
2tsp finely ground ginger
1tsp vanilla essence
2 cups plain flour
2tsp baking powder
1/2tsp salt


Preheat your oven to 160 degrees Celcius

Prepare a 9-inch (23cm) diameter cake tin. Set aside.

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

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

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

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

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. 

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

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

Place butter, sugar, ginger, flour (sift in), baking powder and salt into a large mixing bowl.

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

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

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

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.

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


9-inch (23cm) diameter cake tin 
x2 dessert spoons 
wooden spoon 
parchment or baking paper 

fat (grams)
carbs (grams)
protein (grams)
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