quince and amaretto cake

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It was my mum’s birthday last week. As previously mentioned on the blog, she’s a fan of ‘healthy-ish’ cakes; those with chunks of fruit or shredded vegetables, almond meal or ricotta, less sugar than the average celebratory kind.

I usually bake her some sort of carrot loaf (like these cupcakes) or a dense orange and almond cake (like this one) but as I had leftover poached quince sitting in the fridge, I decided to experiment with a very old fashioned ‘upside down cake’.

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Just so you know: I’d never previously made an upside down cake. Despite trying the ‘classic pineapple‘ version during my childhood, the idea of making my own seemed… well, rather antiquated (perhaps due to mental images of 1920’s housewives!).

However, after spying this stunning creation by Gina De Palma on Fine Cooking, I was hooked on the idea of an upside down quince cake. Ruby wedges of fragrant quince atop a soft, moist almond cake? Definitely mum’s kind of thing.

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As I had already poached my autumn quince with a good amount vanilla and spice, I decided to divert from the spiced brown sugar cake batter in Gina’s original recipe. Instead, worked from this recipe, incorporating a generous amount of fragrant lemon zest whilst swapping the brown sugar and honey for white caster sugar. I also added a generous glug of Amaretto instead of vanilla essence (it’s a birthday, after all).

We shared this ruby red autumn beauty last night after a Moroccan-inspired dinner for mum’s birthday. Each slice was served warm (except dad’s, because dad) with a dollop of thickened cream and toasted almonds for crunch.

Happy birthday mama bear. Love you x

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quince and amaretto cake

Makes one 22cm cake

cake:

  • poached quince (about 2 quince worth, or 1/3 of recipe)
  • 250g salted butter (approx 1 cup) at room temperature
  • 3 free-range eggs
  • 1 1/4 cups (250g) white caster sugar
  • 2 tsp finely grated (unwaxed) lemon rind
  • 1/2 cup (50g) almond meal (ground almonds)
  • 3/4 cup (185mL) almond milk (substitute other plant based or dairy milk)
  • 2 1/4 cups (300g) self-raising flour, sifted
  • good glug of Amaretto liqueur (substitute vanilla essence or another sweet almond or hazelnut liqueur)

to serve:

  • 1 cup quince poaching liquid, reduced over the stove into a syrup* (optional)
  • 1/4 cup toasted flaked almonds

Preheat oven to 180 degrees C (350 degrees f). Grease the base and sides of a 22cm springform pan and line well with baking parchment.

Slice the quince wedges into neat slices that are around 1cm thick. Arrange half of the slices in a rough concentric circle around the outer ring of the prepared cake pan (set the rest of the slices aside to create a layer of quince in the centre of the cake). Keep moving inwards until the bottom of the pan is covered (I didn’t bother being too perfectionistic, however you can cut the slices a bit thinner and create overlapping patterns if you desire!). Set aside.

Add the softened butter and sugar into a large bowl. Beat well with an electric mixer until light and fluffy. Add in the eggs one at a time, beating well between each new addition. Fold in the almond meal and lemon rind, then the milk and Amaretto. Finally, sift over the flour and fold to incorporate.

Carefully spoon half of the batter over the quince slices. Smooth out with the back of a spoon, then layer over the other half of your quince slices. Top with the remaining batter, carefully smoothing the surface to hide any pieces of quince. Tap the tin on a hard surface to ensure the batter fully adheres to the quince at the bottom of the tin.

Place the tin onto an oven tray (to ensure that escaping quince juices don’t end up on the bottom of your oven), then transfer the cake into your preheated oven. Bake, uncovered, for 60-90 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin, releasing the sides of the tin after 5 minutes.

To serve, slice the domed top off the cake (if there is one) and carefully invert it onto a plate. Peel back the baking parchment slowly, ensuring that any broken or dislodged slices of quince are carefully placed back onto the cake with a butter knife.

If desired, pour over a little bit of the reduced quince syrup, smoothing it over the cake with the back of a spoon (I let a bit run down the sides to look pretty). Scatter the toasted almonds around the edges if you fancy. Serve wedges of this cake at room temperature or warm (don’t serve this cake cold or you’ll lose the subtleties of the quince and almond liqueur) with a good spoonful of thickened cream.

*quince syrup: just simmer the reserved poaching liquid in a small pan over medium heat (I add a little splash of white wine vinegar but that’s not even necessary,  I just like a little extra tang) until it becomes thickened and glossy. Watch the pan as you don’t want it to darken too much. When the syrup reaches your desired consistency, allow it to cool slightly, then drizzle some over the cake as above. Serve the remainder with the cake, for people to pour over as desired.

amaretto and dark chocolate shortbread. TSP christmas cookie week

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It’s hard to believe it’s the final month of 2014. This year has flown by in a tumble of seasons and emotions, the most significant of which were two summers and two autumns (the product of a four month trip to the Northern Hemisphere, which I’ve written about in a series beginning here).

This month marks the beginning of our second summer – hot, dry and sun drenched, trademarks of an Australian December. As I write, a soft breeze drifts through the window; eucalyptus-scented and warmed by the afternoon sun.

It’s less than three weeks til Christmas. Three weeks until glasses will clink, presents will be opened and carols will be sung around gilded trees. As per usual, I’m a little behind in terms of organizing small stuff like presents, cards and, uh, turkeys, that kind of thing.

But at least I’ve baked cookies.

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Now that I’ve confessed my chronic Christmas disorganization, let me introduce you to someone who’s the polar opposite. Despite planning for the (exciting!) arrival of her very first child, my beautiful friend Erin at The Speckled Palate is again hosting a massive Christmas Cookie Week for 2014!

If you’re a long-term reader of this blog you may remember that I scraped into the last day of Christmas Cookie Week 2013 by the skin of my teeth (or rather, by furiously typing into the wee hours – read the post here). I’m pleased to say that this year’s been a little bit different. I’ve baked, jotted and photographed in time for the kick-off!

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As for the recipe? Well, after a recent trip to Scotland I couldn’t help but think of shortbread as the classic Christmas cookie. For something extra special, I’ve embellished the traditional version with almond meal, Amaretto liqueur and a drizzle of bitter dark chocolate.

The Speckled Palate‘s Christmas Cookie Week will run from Sunday, December 7th to Saturday, December 13th 2014. If you’d like to participate, you can find more details right here.

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Amaretto and Dark Chocolate Shortbread

Makes 18 cookies

  • 125g butter, at room temperature
  • 60g pure icing sugar, sifted
  • 60g almond meal
  • 115g (3/4 cup) plain flour
  • 2 tsp Amaretto liqueur
  • 50g dark chocolate (at least 60% cocoa content), melted

Preheat your oven to 180 degrees C (356 degrees f). Line 2 baking trays with non-stick baking paper, then set aside.

In a medium bowl, beat the butter, Amaretto and sugar together until pale and creamy.

butterAdd in the almond meal and flour, then stir to combine (the mixture should be cohesive but not sticky).

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Roll tablespoonfuls of the mixture into balls, then place onto your lined trays (allow room for spreading). Press down gently with a fork until the cookies are about 1.5cm thick.

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Bake in the preheated oven for 12 minutes or until golden.

Remove from the oven and leave for five minutes (the cookies will be soft when you first remove them from the oven) before transferring to a wire rack to cool completely.

When your cookies are completely cooled, drizzle with the melted chocolate (I just used a fork dipped in chocolate in a back-and-forth motion, however you can use a small snap-lock bag with the corner snipped off if you prefer).

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When set, store in an airtight container for up to one week.

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Thanks Erin for coordinating another beautiful Christmas Cookie Week for 2014! Now, onto my Christmas shopping…

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