If candied quince tastes half as good as candied kumquat I will love this upside-down cake!
If you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes.
I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it.
This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake.
Unlike most of my upside-down cakes, this one requires a bit of make-ahead preparation, as quince is not the kind of fruit that will soften only while baking. While preparing the quince for cooking, I thought that it would be a good idea to cook the sliced Meyer lemon with it, and indeed the aromas of both were mixed beautifully right from the beginning.
This tasty cake is so perfect for the holiday season, I plan to bake it again soon. I’m sure you will too, once…
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