Wednesday, 9 February 2011

Upside Down Condensed Milk Cake

The idea for this cake came from this post for a sweetened condensed milk cake. You know you're onto a good thing when a recipe calls for you to put everything into a bowl and mix it up. It goes without saying that I like to bake. I'm happy to spend hours mixing and stirring and frosting and standing in front of a hot oven, but sometimes I just want to have my cake and eat it without too much fuss. I promptly bookmarked the recipe, and used it as the base for this cake after finding a lonely quince sitting on my shelf. 
Upside Down Quince and Condensed Milk Cake (adapted from Technicolour Kitchen)

1 quince*
1 tin (397 gm) condensed milk
4 eggs
200 gm self-raising flour
50 gm unsalted butter

- Preheat oven to 175 C. Melt butter in a pan and set it aside.

- Core and slice up quince (or whatever fruit you're using). Cover the base of a circular 9 inch baking pan with the sliced fruit**.

- Place all the other ingredients together in a large bowl, and mix well. Pour the batter into the baking pan, over the layer of sliced fruit.

- Bake for about 40 minutes, until a skewer inserted into the cake comes out clean. 

- Leave to cool on a rack, then turn it out and enjoy! 

* Or use apples and pears if you prefer. 
** Use a layer of greaseproof paper in the pan if you're using a non-stick pan, as the metal can sometimes taint the fruit and cause it to have a slight metallic tang. 

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