Persian Fruit Cake
This recipe hails from Central Asia where dried fruits and nuts are an essential part of the culinary heritage.
Makes
Serving size
Ingredients
¾ cup hazelnuts, walnuts or mixed nuts, chopped roughly
1 cup unbleached, all-purpose flour
2 teaspoons baking powder
3 large eggs
½ cup honey
½ cup yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
2 teaspoons vanilla
1 cup dried cranberries
¾ cup dried cherries
½ cup dried apricots
Butter to grease the baking pan
Instructions
- Preheat oven to 350°F.
- Roast the chopped nuts over medium heat in a medium sized skillet. Stir frequently to turn them brown, taking care not to burn them. Remove from heat to cool.
- Mix flour and baking powder in a small bowl. Set aside.
- Whisk eggs in a separate, large bowl.
- Add honey, yogurt, lemon zest, juice and vanilla. Whisk well.
- Add the flour mixture, a little at a time, to the egg mixture. Stir to mix.
- Add the toasted nuts and dried fruits to the batter. Mix until a smooth consistency is achieved.
- Grease a springform pan with butter and LINE the bottom with parchment.
- Spoon the mixture into the pan. Bake for 30 min.
- Turn the oven down to 325°F and bake for another 20 minutes, or until a wooden skewer, inserted into the center of the cake, comes out dry. Slice into 8 even slices and pair with a hot beverage and enjoy!
Cooking Tip
This cake freezes very well. You can make it and eat half over the course of a week and freeze the other half for future enjoyment.
Recipe contributed by FamilyCook Productions
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