As we settle into shed life, we’re learning how to have our luxuries in spite of our circumstances.
One of the hitherto unexplored sources of comfort we’ve been learning about is microwave cakes.
The first, made by my husband, was good, but terribly dry. Some brandied cherries on top (with extra brandy drizzled over) fixed the dryness problem, and I was encouraged to try again.
An opportunity arose through the kindness of strangers. A few days ago, we passed a box of free quinces along the sidewalk. I picked up a few to bring home.
Sliced and pre-cooked, they contributed to a very nice microwave upside down cake. The gooey quince topping kept the cake moist, and all of us went back for seconds (Decadent? Yeah, but we’re living in a shed. Give us a break).
The recipe I used was largely my own, based loosely on a couple of online recipes and the fact my electric mixer is packed away in a box somewhere, so all the mixing had to be done by hand.
60 g (1/4 c) butter
1/2 c brown sugar
1-2 large quince, peeled, cored, sliced and cooked in a small amount of water until soft, but not falling apart
1/2 c sugar
125 g (1/2 c) butter
1/2 c milk
1 c all-purpose flour
1/2 c wholemeal flour
1 1/2 tsp baking powder
1/2 tsp salt
To make the topping: Place 60 g butter in a microwave-safe 23 cm (9-in) square pan and melt the butter in the microwave. Sprinkle the brown sugar over the butter and lay quince slices on top.
To make the cake batter: Mix flours, baking powder and salt in a medium bowl. In a separate bowl, melt the 125 g of butter and whisk well with the sugar, egg and milk. Add the dry ingredients and mix well. Pour the batter over the topping and spread evenly.
Bake in the microwave on high for 6 to 8 minutes, until the cake is firm but still sticky and wet-looking on top. Immediately run a knife around the edges of the cake to loosen it and invert it onto a plate. Let the pan sit on top for a few minutes so all the yummy topping can drip onto the cake. Serve warm.