Recipe: Quince Flip Pie step by step with pictures | Handy.Recipes

Quince Flip Pie

Cooked Quince Flip Cake

Nutritional Value

Well, here you go, my dear girls, I wanted to give this pie to my sweet cook friend Irishka (mari fra danmark), and then I decided: what the hell! After all, Mother's Day!!! We are all mothers, or have mothers. And this is our day!!! Congratulations to you girls on Mother's Day!!! And I wish all of you-me respect and attention from our children, health, because we are the foundation of our families, and a long happiness in the family!!! And Irishka will not be left without a present, and I hope she will not be offended. Everything is ahead of her! By the way, in Ancient Greece quince was considered the fruit of love, marriage and fertility! This recipe is from Jamie Oliver, but I took the liberty of making a small change.

Author of the recipe

Ingredients for quince flip cake:

  • Quince - 2 units
  • Butter (room temperature) - 150 g
  • Brown sugar - 150 g
  • Sugar (white, fine) - 150 g
  • Orange (juice and zest) - 2 pc
  • Chicken egg (large) - 2 pcs
  • Wheat flour / Flour (with leavening agent, i.e. е. self-raising) - 175 g
  • Cinnamon (ground) - 1/2 teaspoon
  • Walnuts (+ some for sprinkling the finished pie) - 50 g
  • Yogurt (natural + some for serving) - 2 tablespoon
  • Honey - 2 tablespoon

How to cook quince flip cake step by step with photos

Here's all we'll need. There's no white sugar here, but that's because I originally weighed out 300g of brown sugar, but then I decided to put white sugar in the pastry after all. And I forgot to add the walnuts.

Line a 23 cm dish with baking paper and grease the paper and the sides with butter. The form in the recipe was stated to be split, I doubted, of course, but such an authority - Jamie Oliver himself!!! How bitterly I regretted that I had fallen for it ( ( ( Girls, take only one mold, the usual one. I don't understand why there's a removable mold, the pie comes out great.

Wipe the zest off the oranges and squeeze out the juice.

Peel and cut the quinces into eight slices each.

In a large pan, put 65 grams of butter and add the brown sugar. Add the zest and juice of the oranges. Place the quince slices in the pan (I accidentally omitted this step). Cook over low heat, turning slices occasionally, for 10 minutes. Then increase the heat and cook for another 10-15 minutes, until the sugar has caramelized.

Place the quinces in the prepared dish, spreading them out evenly so that they cover the bottom. Pour over the caramel sauce and set aside to let it set a bit.

Turn on the oven to 180°C. Beat remaining butter and white sugar until white. Beat in the eggs one at a time,

Then flour, cinnamon and chopped nuts. I forgot to put the nuts in. Just when I put the pie in the oven, I turned around and found pecans on the table! Pancake, pancake, pancake!!! Sprinkle pecans on top of the dough.

Stir and add yogurt. I had to add 3 tablespoonfuls because. к. The batter seemed a little too thick.

Stir again. Spread batter on top of quinces, gently smooth out. Bake for 35-40 minutes. Check if it is ready with a toothpick. When ready leave the cake in the form for 5 minutes, then cover with a plate and invert sharply.

Remove mold, sprinkle pie with nuts and drizzle with honey.

Nutritional Value:

Whole Dish:
3903.6 Calories
44.4 g
171.5 g
553 g
265.6 Calories
3 g
11.7 g
37.6 g

Orange, Flour, Wheat Flour, Sugar, Walnuts, Butter, Honey, Eggs, Brown sugar, Cinnamon, Yoghurt, Quince, Caramel, Cake, Flavored, Fudge, Dough, Pies

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