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Dried Fruit Mahleb Upside Down Cake
September 15, 2022 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
20 minsCook Time
30 minsTotal Time
50 mins
Course:
Dessert
Cuisine:
Middle Eastern
Ingredients
- 1 1/2 tbsp Mahleb Powder
- 1 1/2 cup Dried Apricots
- 1 cup Dried Cranberries
- 1/2 cup Dried Cherries
- 1 cup Golden Raisins
- 2 tbsp Sugar
- 1/2 cup Honey
- 1/2 cup Pistachios , shelled
- 1/4 cup Sugar
- 1/2 cup Butter
- 3 Eggs
- 1 cup All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 pinch Salt
- 1/3 cup Milk
- Preheat oven to 375°F
- If the honey is not runny enough. Warm honey in the microwave for 30 seconds. Pour the honey into a 9 inches round baking pan or 8x18 inch square baking pan.
- Place the dried fruits (apricot, cherries, cranberries and raisins) on top of the honey and set aside.
- In a food processor, process the pistachios until finely grind. Set aside.
- In a large bowl, add the dry ingredients, combine the mahleb powder, pistachios, flour, baking powder, baking soda and salt. Mix and set aside.
- In a separate bowl, cream the butter and sugar until smooth. Add in the eggs and milk and stir until well incorporated.
- Transfer the wet mixture to the dry ingredients. Stir until combined.
- Pour the cake batter on the dried fruit and spread it gently without disturbing the bottom fruit layer. Tap the pan 2-3 times to remove any air bubbles.
- Bake for 30-40 minutes until the cake is golden and the honey is bubbling on the sides.
-
Remove from the oven and let it rest for 15-20 minutes before overturning on the plate. Run a knife around the side of the pan to loosen cake.
- Place a heatproof plate over the pan and turn the plate and pan over. Leave the pan over the cake for 5 minutes so the honey topping can drizzle over the cake.
- Remove the pan and cool for 30 minutes.
- Serve warm or cool.