enough pomegranate poached quinces to equal 2 whole quince*
1 cup almond meal
1 cup semolina
1/2 cup plain / all purpose flour
1 tblspn baking powder
1 cup olive oil
1 cup sugar
2 tblspn brandy
active time: 20 minutes
total time: 60 mins
you will need:
pomegranate and quince cake
This cake came about because I had leftover quinces which had been poached in pomegranate juice, so you are going to have to discover the joys of that dish before you can venture this one.
Truly a delightful cake. Vaguely middle-eastern. Spiced, Supple. Fragrant. Sounds like the perfect belly dancer, huh?
Pre-heat the oven to 350 f
Blend the quinces and the syrup. I use an immersion blender in a mixing bowl, but you can use a food processor or blender.
Add the olive oil. Blend. Add the eggs. Blend to combine. Add the remaining ingredients and blend to combine.
Pour batter into a greased and lined cake pan and bake for about 30 minutes.
to serve: warm
a little honey thinned with a splash of brandy and pour
it over the slices. You can serve with cream or