
1 (26 cm) cake pan
250 g Greek yogurt
200 g dried cranberries
3 eggs
240 g flour
200 g sugar
100 g melted butter
1 pinch of salt
1 lime (zest and juice)
15 g baking powder
- Rehydrate the cranberries:
- Boil some water.
- Pour the hot water over the dried cranberries.
- Let them soak for 10 to 15 minutes, then drain.
- Prepare the citrus:
- Grate the lime zest.
- Squeeze the juice.
- Make the batter:
- In a large bowl, whisk the sugar and eggs until the mixture becomes pale and creamy.
- Add the lime zest and juice. Mix well.
- Gradually incorporate the flour, salt, and baking powder.
- Add the melted butter and Greek yogurt. Stir until the batter is smooth and even.
- Assemble the cake:
- Butter and flour the cake pan.
- Pour the batter into the pan.
- Sprinkle the dried cranberries on top and gently press them into the batter.
- Bake:
- Preheat the oven to 180°C (350°F).
- Bake for 35 to 40 minutes.
- Check for doneness by inserting a skewer into the center—it should come out clean.
- Cool and serve:
- Let the cake cool slightly before removing it from the pan.
- Drizzle with flower honey for extra sweetness before serving.