A vegan sweet with Greek aroma and a sweet surprise inside! The quince pieces become like candys that remain somewhat “crisp” inside. The cake is very aromatic and juicy and is even more delicious the next day when it has soaked up all the syrup.


For the cake
  • 210 gr flour for all uses
  • 125 gr fine semolina
  • 300 gr quince preserve, strained from the syrup
  • 160 gr syrup from the strained quince, if not enough, add up with agave syrup or honey if you are not vegan
  • 100 gr orange juice
  • 100 gr sunflower oil
  • 300 gr peeled orange, in pieces
  • zest of 3 oranges
  • 8 gr baking powder (1 sachet)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1 teaspoon baking soda
For the syrup
  • 1 cup brown sugar
  • 1 cup water
  • zest of one orange
  • 1 stick cinnamon


For the cake
  • Mix with a whisk in a bowl the flour, semolina, baking powder, cinnamon and  cloves.
  • Beat i a blender the orange pieces until they become a thick paste.
  • In a bowl mix the sunflower oil with the syrup of quince preserve.
  • Add the orange and mix well.
  • Pour in the orange juice soda and stir to rise. Transfer it to the bowl with the remaining liquids and mix well.
  • Add the strained sweet quince and mix well.
  • Pour the mixture of solids into the liquids and fold softly with a silicon spatula to homogenize and make a dough.
  • Empty the dough in a well oiled and floured baking dish of 24 cm in diameter.
  • Bake in a preheated oven at 180 ° C for 50' until it gets a nice golden color.
For the syrup
  • Put all the ingredients in a saucepan and leave them boil for 5 minutes.
  • Remove from heat and pour the warm syrup into the cold orange pie.
  • Allow for 40-50 minutes to soak the syrup well and then cut and serve.

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