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the goods 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 6 eggs 2 tblspn brandy active time: 20 minutes total time: 60 mins you will need:
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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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