UP­SIDE-DOWN QUINCE & BURNT BUT­TER CAKE

The Courier-Mail - QWeekend - - FOOD -

Serves 12 3RDFKHG TXLQFH: 1NJ FDVWHU VXJDU 2/ ZDWHU 3 OHPRQV, MXLFHG 2 FLQQDPRQ TXLOOV

2 star anise

6 ZKROH FORYHV

1 vanilla bean, split

6 TXLQFHV, ZLSHG ZLWK GDPS NLWFKHQ WRZHO

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300g un­salted but­ter, chilled

240J EURZQ VXJDU (VLIWHG) 4 eggs 10g vanilla ex­tract 120P/ PLON 460J SODLQ ÀRXU 10J EDNLQJ SRZGHU (VLIWHG WRJHWKHU ZLWK SODLQ ÀRXU) 120P/ WKLFNHQHG FUHDP, ZKLSSHG WR VRIW SHDNV 1 For poached quince, place sugar, wa­ter, lemon juice and spices in large, heavy-based saucepan. Bring to boil, then re­duce heat. 2 Mean­while, peel, quar­ter and core quinces, plac­ing skins and quar­ters in poach­ing liq­uid. Re­turn to boil, re­duce to very slow sim­mer, cook till ten­der (ap­prox. 1-1½ hours). Re­move from heat, set aside to cool. Once cool, care­fully re­move quince us­ing slot­ted spoon and trans­fer to plas­tic con­tainer. Strain syrup, dis­card­ing skin and spices; pour over quince and re­frig­er­ate. Slice quince into 1cm strips. 3 Pre­heat oven to 160ºC, line a 26cm spring-form cake tin with canola spray and bak­ing pa­per on base and around sides. 4 Melt but­ter in large saucepan and bring to boil. Sim­mer and cook till but­ter turns a rich golden colour and has a rich, nutty aroma. Re­move from heat and chill. 5 Beat chilled burnt but­ter and brown sugar to­gether in elec­tric mixer un­til light and fluffy. Add in one egg at a time, beat­ing un­til com­bined be­fore each ad­di­tion. Add vanilla, then milk and sifted flour and bak­ing pow­der al­ter­nately, beat­ing till a smooth bat­ter is formed. 6 Ar­range pre­pared quince into bot­tom of cake tin to com­pletely cover base, re­serv­ing 2 slices each for gar­nish and pour over a small amount of syrup to moisten quince, re­serv­ing the rest. 7 Pour bat­ter over and bake for 45 min­utes or un­til a skewer with­draws clean. Al­low to cool for 15 min­utes, then re­move cake from tin. Re­move bak­ing pa­per, then care­fully up­turn. Slice into wedges, ar­range on serv­ing plates, pour over a lit­tle syrup. Serve with re­served quince slices and whipped cream.

Wine match: 2009 Brown Broth­ers Pa­tri­cia Noble Ries­ling ($36)

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