The Recipe
Ginger Vanilla and Quince Upside Down Cake
17
Ingredients
DESCRIPTION
I’m obsessed with quinces, a winter fruit that is related to apples and pears. In fact, I have a quince tarte tatin recipe in my own cookbook. So when I saw Alanna’s upside down cake recipe I knew I wanted to share it with you all. Most folks aren’t familiar with the fruit as it’s a bit old fashioned. You have to cook the fruit first, for a long time, to break down the starches in it and make it edible (otherwise it’s tough and really tannic). But once you’ve done that, it turns an incredible rose colored and has the most beguiling scent and flavor. Alanna uses millet and oat flour in the cake, which gives it a tender delicate texture to the cake.
INGREDIENTS
- 2 tablespoons finely grated, packed fresh ginger
- 1/2 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup (65 g) millet flour
- 1 1/2 teaspoon baking powder
- 1 3/4 pounds quinces
- 1 vanilla bean
- 8 tablespoons (113 g) unsalted butter, softened, plus 2 teaspoons for the pan
- 1/2 cup (80 g) sweet white rice flour
- 1/2 large lemon
- 4 cups water
- 1 cup dry white wine
- 1/2 teaspoon baking soda
- 3/4 cup organic granulated cane sugar
- 1/2 cup plus 2 tablespoons (150 g) crème fraîche
- 1/2 cup (100 g) organic granulated cane sugar
- 1/2 cup (55 g) gluten free oat flour
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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