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In a medium bowl, combine the flour, almonds, baking powder, baking soda, and salt. Stir with a whisk to aerate and remove any clumps.
Preheat the oven to 180°C (360°F) and line a 28-cm (11-inch) cake pan with parchment paper.
In another, large mixing bowl, whisk together the eggs and sugar for a couple of minutes. Add the oil, yogurt and rum, and whisk again to combine. Add the chopped quinces and stir gently just to combine. Add in the flour mixture, folding it in with a spatula until just incorporated. Don't overmix.
Pour the batter into the prepared cake pan, level out the surface, and sprinkle with coarse crystals of sugar.
Insert in the middle of the oven and bake for 40 minutes, until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a rack to cool and serve, slightly warm or at room temperature.