Quince cake (Kudonopita)
3 quinces, peeled and cut into eighths
250 ml red wine
3 Tablespoons sugar
100 ml pomegranate juice
150 ml water
a few star anise pods and dried hibiscus flowers, if wished
150 g semolina
50 g flour
125 g sugar
100 g almonds, chopped roughly
1 heaped teaspoon baking powder
½ t cardamom
dash salt
200 g yogurt
100 ml olive oil
100 ml orange juice
Place the first 6 ingredients in a pot and cook the quinces for 15-20 minutes. Remove the fruit and allow the syrup to cook further until it is reduced to about 250 ml.
Use a round baking tin 20 cm in diameter, or a square baking tin of 20 x 20 or 20 x 30 cm. Line the tin with baking paper.
Preheat oven to 180 °C.
In a bowl, mix the semolina, flour, sugar, almonds, baking powder, cardamom and salt. Stir in the yogurt, olive oil and orange juice to make a smooth batter. Pour the batter into the cake tin and arrange the quince slices on top. Bake 30 to 40 minutes, until golden. Remove the cake from the oven and pour the reserved syrup over the top. Cool, and serve with whipped cream if wished.