Quince & Rose Water Cake

Quince & Rose Water Cake – A Seasonal Delight

Chef Rebecca Taylor of @Souley_Nourished was inspired by the seasonal fruit quince, a unique ingredient with flavors reminiscent of pear and apple. This Quince & Rose Water Cake brings out the best in fresh quince, poached in a fragrant liquid and baked into a stunning upside-down cake.

Poaching Liquid:

• 750 ml dry red wine

• 3 cups sugar

• Orange rind

• ¼ cup rose water

• 4 peeled and halved quince

Instructions:

1. In a saucepan, combine red wine, sugar, orange rind, and rose water. Add the quince halves.
2. Simmer on low heat for 2.5 hours until the quince is tender and infused with flavor.
3. Once cooled, thinly slice the poached quince for the cake topping.

Cake Preparation

1. Preheat oven to 350°F (175°C).
2. Butter a cake pan and arrange the sliced quince in a circular pattern on the bottom.
3. Prepare your favorite cake batter and substitute ¼ cup of water with rose water for added flavor.
4. Pour the batter over the quince slices in the pan.
5. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and, while still warm, place a large plate over the pan and flip it over to release the cake.

Finishing Touches

1. Once the cake is baked, remove it from the oven. Place a large plate over the cake pan, and flip it over to release the upside-down cake.
2. Drizzle with honey, sprinkle fresh orange zest, and serve with whipped cream and chopped pistachios.
3. Pair with a hot cup of coffee for a truly indulgent dessert experience.

Chef’s Tip:

Quince paste is a popular alternative if fresh quince is unavailable. Adjust the poaching liquid if needed to accommodate quince paste's consistency.

If you enjoy experimenting with desserts, be sure to check out our Carrot Zucchini Cake for a deliciously different way to bake with fresh ingredients.