Greek Watermelon Cake with Honey

Instructions:

1. Blend the watermelon cubes until completely smooth.
2. Pour the puree into a wide saucepan over medium-high heat and stir in 1/2 cup (120ml) of honey, cinnamon, and cloves.
3. Bring to a boil, then reduce heat to medium; simmer for 30–45 minutes, stirring occasionally, until the liquid has reduced by half into a thick, glossy syrup.
4. Remove from heat and let the watermelon concentrate cool to room temperature.
5. In a large bowl, beat the eggs until frothy.
6. Whisk in the melted butter (or olive oil) and Greek yogurt until the mixture is velvety and smooth.
7. Slowly pour in the cooled watermelon concentrate, whisking constantly to combine.
8. Fold in the semolina, baking powder, and salt; stir until just combined.
9. Grease a 9-inch (23cm) springform pan with parchment paper.