Dried Fruit & Nut Cake (Greek-Style)
Moist • Fragrant • Perfect with tea
Makes: 1 tall round cake (6–8 inches)
Ingredients
Dry Mix
2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg (optional)
Pinch of salt
Fruit & Nut Filling (Mediterranean Style)
½ cup raisins or currants
½ cup chopped dried apricots
¼ cup chopped dried figs or dates
½ cup chopped walnuts or almonds
1 tbsp flour (to coat fruit)
Wet Ingredients
3 large eggs
¾ cup honey (or half honey + half sugar)
½ cup olive oil (or light olive oil)
½ cup Greek yogurt
Zest of 1 orange
¼ cup fresh orange juice
1 tsp vanilla extract
Optional Mediterranean Touch
1 tsp orange blossom water OR rose water
2 tbsp sesame seeds for topping
Instructions
Prep Oven & Pan
Preheat oven to 170°C (340°F)
Grease and line a round cake pan
Coat Fruits
Mix dried fruits + nuts with 1 tbsp flour
(this keeps them from sinking)
Mix Wet Batter
Whisk together:
Eggs + honey + olive oil
Add yogurt + orange juice + zest + vanilla
Combine Dry + Wet
Slowly fold dry ingredients into wet mixture.
Then gently fold in fruit & nuts.
Bake
Pour into pan, smooth top.
Bake 45–55 minutes
until a toothpick comes out clean.
