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For October's BrightRx, we are focusing on sweet indulgences that are better than Halloween candy. Challenge yourself to make your own gratifying dessert. Pastry Chef Jillian Bartolome has shared a stunning and seasonal Poached Quince Upside Down Cake with us.
Jillian Bartolome is the Executive Pastry Chef at Sightglass Marketplace & Roastery in Los Angeles. Growing up as a first generation American in a Navy family, she has always possessed a love for food and dining. She enrolled at the California Culinary Academy in San Francisco before finding her passion for baking and desserts while working at the Michelin-starred Cyrus in Healdsburg. She credits much of her pastry foundation to the time spent at Cyrus, and later at Bouchon Bakery in New York City. Bartolome then relocated to Houston where she earned local recognition as the pastry chef at Common Bond Cafe & Bakery before moving on to Aqui, a celebrated Southeast Asian restaurant. Her exploration of plated desserts and her Filipino heritage at Aqui earned her a spot as semi-finalist for the James Beard Foundation’s Pastry Chef of the Year in 2018.
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Poached Quince Upside Down Cake
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1 1/3 + 1 tablespoon all purpose flour"] [ingredient product="false" text="1 teaspoon baking powder"] [ingredient product="false" text="1/2 (scant) teaspoon baking soda"] [ingredient product="false" text="1/3 teaspoon salt"] [ingredient product="false" text="1/3 cup butter, softened"] [ingredient product="false" text="1/2 cup sugar"] [ingredient product="false" text="1 1/2 teaspoons vanilla"] [ingredient product="false" text="2 eggs"] [ingredient product="false" text="1/2 cup sour cream"] [close type=“ingredients” cta=“false”] [open type="instructions"] [instruction step="1" text="Using a wooden spoon, combine the softened butter and sugar until homogenous."] [instruction step="2" text="Stir in one egg at a time, making sure each one is well incorporated before adding the next one. Stir in vanilla."] [instruction step="3" text="Sift the baking powder, baking soda, flour and salt. Stir the sifted dry ingredients into the butter mixture."] [instruction step="4" text="Add the sour cream and mix until it is just incorporated."] [instruction step="5" text="Line the bottom of an 8 inch cake pan with a disc of parchment paper. Arrange quince at the bottom and make sure all surface area is covered. If desired, slice the quince into smaller pieces and fan the pieces around the bottom of the pan."] [instruction step="6" text="Pour the batter onto the quince and smooth out using a small offset spatula or spoon."] [instruction step="7" text="Bake in a 350 degree oven for 25 minutes, rotate, then bake for another 25 minutes. Pierce the cake with a paring knife to check for doneness, it should come out cleanly."] [instruction step="8" text="When the cake is done baking, allow it to cool for five minutes. After five minutes, invert the pan onto a cooling rack to release the cake."] [instruction step="9" text="After cake cools completely, decorate with dollops of creme fraiche and sprinkle chopped candied ginger. When serving, drizzle each slice with Brightland AWAKE olive oil."] [close type="instructions"] [open type="rte"]
For Poached Quince
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2-3 quince"] [ingredient product="false" text="6 3/4 cups iced black tea, unsweetened"] [ingredient product="false" text="2 cups sugar"] [ingredient product="false" text="2 large handfuls dried hibiscus flowers"] [ingredient product="false" text="4-inch piece fresh ginger, peeled and sliced"] [close type=“ingredients” cta=“false”] [open type="instructions"] [instruction step="1" text="Combine the iced tea, sugar, hibiscus flowers, and ginger in a pot and bring to a full boil."] [instruction step="2" text="Allow liquid to steep for five minutes then strain. Keep the strained liquid in another pot to poach the quince."] [instruction step="3" text="Peel, quarter, and core each quince."] [instruction step="4" text="Bring the strained liquid back up to a boil, turn down to a simmer, and place the quince in. Turn over the quince every five minutes to poach until a paring knife can slide through the fruit."] [instruction step="5" text="Take the quince off the heat and allow it to cool in the poaching liquid."] [close type="instructions"] [open type="rte"]
For Finishing
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="Creme fraiche"] [ingredient product="false" text="Candied ginger"] [ingredient product="true" handle="awake" title="Brightland AWAKE olive oil" text="Drizzle of PRODUCT"] [close type="ingredients"]
