Using a good quality honey goes a long way in making this recipe work. Feel free to switch up the fruit: dried figs and cherries are great too.
- ½ cup honey
- 1½ cup dried apricots
- 1 cup dried cranberries
- 1 cup golden raisins
- 1½ Tbsp Mahleb
- 2 Tbsp sugar
- ½ cup pistachios or blanched almonds
- ¼ cup sugar
- ½ cup butter, at room temperature
- 3 eggs
- 1 cup flour
- 1 tsp baking powder
- 1 pinch salt
- ⅓ cup milk
- Preheat oven to 375°
- Warm honey if it’s not runny enough. Pour it into a 9-inch round mold (or an 8X8 inch square mold).
- Place dried fruit on top of the honey and set aside.
- Grind mahleb and 2 Tbsp sugar into a fine powder with a mortar and pestle.
- Transfer to a food processor. Add pistachios and remaining sugar. Reduce to a powder by pulsing for around 2 minutes.
- Add butter and cream until smooth. Incorporate eggs one at time, pausing to scrape the food processor with a spatula.
- Sift flour and mix with baking powder and salt in a bowl. Pour the butter mixture into the bowl and incorporate, gently, with a spatula, while gradually adding the milk.
- Pour the batter on the dried fruit and spread it gently, without disturbing the layer of fruit. Tap the mold 2-3 times on the counter to remove any air bubbles in the batter.
- Bake for around 30 minutes, until the cake is golden and the honey is bubbling on the sides.
- Let rest 30 minutes before overturning on a plate. Place the mold on a heated burner on the stove to remove the cake more easily, if needed.