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Honey, Dried Fruit and Mahleb Upside Down Cake

Honey, Dried Fruit and Mahleb Upside Down Cake

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


  1. 1

    Preheat oven to 375°F.

  2. 2

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

  3. 3 Place dried fruit on top of the honey and set aside.
  4. 4

    Grind mahleb and 2 Tbsp sugar into a fine powder with a mortar and pestle.

  5. 5

    Transfer to a food processor. Add pistachios and remaining sugar. Reduce to a powder by pulsing for around 2 minutes.

  6. 6

    Add butter and cream until smooth. Incorporate eggs one at time, pausing to scrape the food processor with a spatula.

  7. 7

    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. 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.
  9. 9

    Bake for around 30 minutes, until the cake is golden and the honey is bubbling on the sides.

  10. 10 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.