Skinny Quince upside-down cake

Quince UPSD cake 2

So this is it, it is officially December and the count-down to Christmas has started. Well, sadly here it started right after Halloween, which felt a bit awkward.  And because I still can, I am baking yet another cake recipe with quince! Only wrote one a month ago, but then the season for quince is so short you gotta make the best of them while they last!

This cake is actually a great winter warmer with its caramelized fruit and hints of ginger, vanilla and cinnamon. It would be perfect with a cup of warm tea after an afternoon wandering around the streets looking at the decorated shop windows. And it is not that bad for you as I replaced half of the sugar with Splenda in this recipe .. does not do anything for the fat content sadly.

I have done just that last week. I happened to be working in central London on a Tuesday morning and I figured it was a great occasion to go and see the Christmas decorations in Covent Garden – I am not a fan of the crowded London streets in December so I jump on any occasion to avoid them.

The place was lovely as you can see from the couple of pictures below. It was nice to to cross the market without being has trampled under people’s feet!

collage covent garden


And after this brisk morning walk, I finished working from home (thank you – technology) with my nice little slice of cake!

Ingredients: 1 quince, peeled, cored and thickly sliced – 100g brown sugar – 250 g self-raising flour – 1 tbsp cinnamon – 1 tbsp vanilla extract – 1 tbsp ground ginger – 110 g soft unsalted butter – 10 g Splenda (or 100 g granulated sugar – 2 eggs – 100 ml semi-skimmed milk

1. Preheat your oven to 180 C.
2. Take out 2 tbsp of butter and put them in a 20 cm spring form. Heat the butter in the oven until metled (this takes only a few minutes). Swirl the pan to coat the bottom of it with melted butter. Sprinkle with a bit of brown sugar.
3. Arrange the slices of quince over the butter/sugar mix, overlapping slightly. Pop back in the oven for 20 mn or so, while you are making the rest of the cake.
4. Use a mixer to whisk together all remaining ingredients until you obtain a smooth mix.
5. Spoon the batter over the quince and spread to the edge of the pan with a spatula. Bakefor about 45 minutes minutes. Test the centre of the cake with a toothpick before taking the cake out of the oven. Leave it to cool down for 10 minutes.
6. Then invert the cake onto plate and remove the  side of your spring-form pan. Carefully lift off the bottom of the pan from the fruit. Sprinkle with cinnamon before serving.

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