Rita Serano

quince upside down cake

Quince might not be a fruit you have heard of, but it is a fall fruit like apples and pears. A gorgeous scent fills the room when you have them, but what can you do with it?! Quince is a fruit that does not ripe in Northern Europe, but it does in the Middle East. Is is a fruit that needs to be cooked. This fruit is at is best when it is yellow and not green, it is quite sour so you want to use additional sugar. Spices like cinnamon, cloves, vanilla, cardemom e.d. are a good with with this strange looking fruit. Quince can be eaten in sweet and savory dishes and for me it is a real symbol of autumn! The first step of this recipe is how to poach the quince.


  • 3 big quinces (around a kilo)
  • 6 cardemom pods crushed
  • 1 stick of cinnamon
  • 4 cloves
  • Vanilla bean, split and opened
  • Piece of ginger the size of a thumb, cut into slices
  • Lemon
  • 4 tablespoons (or more of you prefer sweet) brown rice syrup, or another favourite liquid sweetener
  • 2 cups of apple juice


  1. Cut the quince into quarters and cut out the core of each section, separate into wedges. Put this into water with lemon juice otherwise the quince will discolor.
  2. Put the quince into a pot with 2 cups of apple juice or more to cover all pieces and add 4 tablespoons of sweetener. Also put in the spices.
  3. Bring the liquid to a boil and reduce the heat so it gently simmers. It will take about 45-60 minutes until the quince is completely tender.
  4. Remove the quince from the liquid to cool and boil up the quince syrup until it reduces to a third and thickens. Store together in the fridge.

You will need the poached quince for the cake, but it also is delicious with your oatmeal, mixed together with plantbased yogurt as a parfait or use the syrup with for instance pancakes. No let’s make the cake.


  • Poached quince parts
  • 1/2 cup of almond flour
  • 1/2 of spelt flour (or buckwheat if you want to make it glutenfree)
  • 3/4 cup of chestnut flour
  • 3/4 cup of oil free applesauce
  • 1/2 cup of almond milk (or other plantbased milk)
  • 1/4 cup coconut blossom sugar
  • 1 teaspoon of freshly grated ginger
  • 1 teaspoon of cinnamon
  • 1 teaspoon of powdered ginger
  • 1/2 teaspoon of vanilla powder or a teaspoon of vanilla extract
  • Pinch of salt
  • 1 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 tablespoon of lemon juice


  1. Preheat the oven on 180 C or 350 F. Line the baking tin with baking paper and arrange the quince parts in a pattern or use a silicone mold (then you don’t have to cover with baking paper or oil the form).
  2. Mix all dry ingredients: almond flour, spelt or buckwheat, chestnut flour, coconut sugar, spices, salt, baking powder and baking salt. Now combine the wet ingredient in another bowl. Stir well to combine. Now gently fold the dry into the wet ingredients until thoroughly combined, but try not too stir too much as this will cause the cake to lose it structure. Chestnut flour already makes for a dense cake so you have to try to keep the stirring to a minimum.
  3. Gently fold the cake batter over the quince parts and make it even.
  4. Put the tin into the oven for about 50-60 minutes. You can check if it is done if you insert a toothpick and it comes out clean it is ready. Leave to cool a bit and get it out of the tin.
  5. Serve the cake with some sweetened cashew cream or coconut yoghurt with some cinnamon and a bit of the poached quince on the side.

Autumn on a plate!

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quince upside down cake
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