Photo: David Holifield
Polenta and Quince Upside-Down Cake
13 ingredients
25 min + 40 min
8
openrecipes
An autumnal polenta and quince upside-down cake with a spiced ginger syrup.
Estimated Nutrition (whole recipe, rough)
698
Calories
19g
Protein
18g
Fat
109g
Carbs
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cake | not in our table | 0 |
| Quince | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole FOR THE CAKE:
- 325 grams Medium-sized Quince
- 125 grams Caster Sugar, Divided Use
- 2 whole Unsalted Butter
- 1 teaspoon Eggs
- 100 grams Vanilla Essence
- 1 teaspoon All-purpose Flour
- 80 grams Baking Powder
- 200 milliliters Dry Polenta
- 1 Tablespoon FOR THE SPICED GINGER SYRUP
- 2 Tablespoons Quince Poaching Liquid
- 4 whole Minced Stem Ginger In Syrup (store Bought, Comes In A Jar)
- 1 whole Caster Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes