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.