Honey and Dried Fruit Moist Cake
A moist cake combining the sweetness of honey with the richness of dried fruits and almonds for a comforting dessert. Its airy texture and crunchy notes make it a refined classic, perfect for tea time or to conclude a meal. With a simple and accessible preparation, this recipe promises a gourmet result for all cooks, from beginners to experts. The shiny honey glaze adds an irresistible final touch.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Melt the unsalted butter over low heat or in the microwave. Let it cool slightly.
- 2
In a bowl, beat the eggs with the honey until you get a frothy and homogeneous mixture.
- 3
Gradually incorporate the melted butter then the milk into the egg-honey mixture, stirring.
- 4
Sift together the flour, baking powder and a pinch of salt. Gently fold them into the liquid mixture.
- 5
Add the crushed hazelnuts, dried cranberries and half of the sliced almonds. Mix.
- 6
Preheat the oven to 170°C (static heat). Pour the batter into a greased and floured pan. Sprinkle with whole almonds and the remaining sliced almonds.
- 7
Bake for 45 minutes. Check for doneness with a knife. Cover with foil if the top browns too quickly.
- 8
While the cake cools, prepare the glaze by mixing the powdered sugar, honey and water or milk until smooth and runny.
- 9
Glaze the warm cake. Let it set slightly before serving.
- Toast the hazelnuts and almonds in a dry pan for a few minutes before adding them to intensify their flavors.
- Fruity variation: replace the cranberries with raisins, dried apricots or chopped dried figs.
- If the top of the cake browns too quickly, slightly lower the oven temperature or cover it with a sheet of aluminum foil.
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