Not one to turn down the offer of lovely fresh home grown produce Upper Cut Cake gal Jen found herself with an abundance of quince.
Never having even tasted a quince before let alone baked one some research was required into the fruit before the first baking attempt. Similar to the apple and the pear although considerably more tricky to peel and core plus requiring a substantial amount of lemon juice to keep it from browning, next time Jen might leave the fruit intact for a more common quince jelly recipe.
Nonetheless here is her recipe for honey, clove and quince upside down cake, perfect for Saturday lunch:-
For the poached quince
Quince halved (enough to more than cover the bottom of a cake tin when peeled and cored)
100g caster sugar
a few whole cloves
Put the water, caster sugar and cloves in a shallow pan then add the quince halves cut side down. Poach for 20 minutes until soft.
For the honey cake
100g soft brown sugar
3 eggs beaten
300g self raising flour
Melt the butter, honey and sugar in a small pan over a low heat. Once the sugar is fully dissolved boil the mixture for about a minute. Leave to cool before beating in the eggs. Then add the flour.
Grease a loose bottomed cake tin and arrange the quince cut side up covering the whole base of the tin. Pour on just a little of the sugared water. (Jen left the whole cloves but you could easily remove them). Then put the cake mixture carefully into the tin covering all the quince. Bake at 140oC (fan) or 160oC for about an hour until a skewer comes out clean.