Cranberry Flower Honey Cake
Moist Cranberry and Flower Honey Cake
Skill level
Easy
Cooking time
1 hours
Servings/Yield
8 to 10 servings
Ingredients

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

Directions
  1. Rehydrate the cranberries:
    • Boil some water.
    • Pour the hot water over the dried cranberries.
    • Let them soak for 10 to 15 minutes, then drain.
  2. Prepare the citrus:
    • Grate the lime zest.
    • Squeeze the juice.
  3. 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.
  4. 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.
  5. 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.
  6. Cool and serve:
    • Let the cake cool slightly before removing it from the pan.
    • Drizzle with flower honey for extra sweetness before serving.