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 the goods

enough pomegranate poached quinces to equal 2 whole quince*

1 cup pomegranate syrup*

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

6 eggs

2 tblspn brandy

active time: 20 minutes

total time: 60 mins

you will need:

  • blender
  • 2 mixing bowls
  • 9" springform cake pan
  • baking parchment


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?

So easy:

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 yoghurt.


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