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 Mahlab
- 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°F.
Warm honey if it’s not runny enough. Pour it into a 9-inch round mold (or an 8X8 inch square mold).
- 3 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.
- 8 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.