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:

Poach the Quince

• In a large saucepan, combine red wine, sugar, orange zest, and rose water.
• Place the quince halves into the saucepan, ensuring they are fully immersed in the liquid.
• Bring the mixture to a low simmer and cook on low heat for about 2.5 hours, or until the quince is tender and the liquid has reduced slightly, infusing the fruit with flavor.
• Once the quince is done, allow it to cool in the poaching liquid.
• After it cools, thinly slice the poached quince for use as the cake topping. Set aside.

Prepare the Cake

• Preheat the oven to 350°F (175°C).
• Butter a cake pan generously. Arrange the sliced quince in a circular pattern on the bottom of the pan, ensuring the pieces are tightly packed and cover the bottom evenly.
• Prepare your cake batter according to the recipe, but replace ¼ cup of water with rose water for a subtle floral flavor.
• Carefully pour the prepared cake batter over the quince slices, ensuring it covers the fruit completely.

Bake the Cake

• Bake the cake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Once baked, remove the cake from the oven and let it cool slightly in the pan.

Flip the Cake

• While the cake is still warm, carefully place a large plate over the cake pan.
• Invert the cake by flipping the pan over onto the plate. Gently lift off the cake pan to reveal the poached quince, now beautifully caramelized and atop the cake.

Finishing Touches

• Drizzle the cake with honey for a touch of sweetness and gloss.
• Sprinkle fresh orange zest over the top to add a burst of citrusy fragrance.
• Serve the cake with a dollop of whipped cream and a sprinkle of chopped pistachios for added texture and flavor.

Serve & Enjoy

• Pair the cake with a hot cup of coffee or tea for a delightful dessert experience. The tender quince, aromatic rose water, and honey drizzle make this cake a perfect seasonal treat.

FAQs

What is quince, and why is it used in this cake?

Quince is a fragrant, tart fruit that looks like a yellow apple or pear. It’s often used in desserts due to its unique flavor and ability to absorb and enhance surrounding flavors when cooked. In this cake, quince is poached in a flavorful wine and rose water liquid, which infuses it with rich aromas and a soft, tender texture, making it the perfect topping for an upside-down cake.

Can I use a different fruit instead of quince?

Yes, you can substitute quince with other seasonal fruits like pears or apples. While quince has a distinctive flavor, pears or apples can also offer a soft texture and natural sweetness when poached. If using apples, choose a firmer variety like Granny Smith or Honeycrisp.

Can I make the poached quince in advance?

Absolutely! You can prepare the poached quince ahead of time and store it in the refrigerator for up to 3-4 days. This not only saves time on the day you're making the cake but also allows the quince to absorb more of the aromatic poaching liquid for an even more intense flavor.

Can I substitute the rose water in the cake?

Rose water gives the cake a delicate floral flavor. If you don’t have rose water, you could use orange blossom water or a small amount of vanilla extract as a substitute. However, rose water is highly recommended for this recipe to capture the intended fragrance and flavor profile.

How do I know when the cake is done baking?

You’ll know the cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges of the cake should also begin to pull away slightly from the sides of the pan.

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.