200 g of cake flour (pastry flour): The essential foundation of the cake, providing the necessary structure. Cake flour has a lower protein content than all-purpose flour, ensuring a tender, fluffier texture.
150 g of brown sugar: Adds sweetness and a subtle caramel note that perfectly complements the dried fruits and nuts. Its molasses content contributes natural moisture to the cake.
3 medium, fresh eggs: Act as a binding agent and provide structure to the cake. Using fresh eggs ensures better volume and texture.
100 ml of a mild vegetable oil (such as sunflower oil): Adds moisture and keeps the cake tender for longer than butter would. Its neutral flavor does not compete with the taste of the dried fruits and nuts. 1 plain yogurt (125 g): Adds acidity that reacts with the leavening agent, creating a fluffy texture. It also provides creaminess and helps retain moisture.
1 packet of baking powder (16 g): The leavening agent that causes the cake to rise and develop its characteristic airy texture.
150 g of assorted nuts: The star of the recipe. You can use walnuts, almonds, hazelnuts, or pistachios, which add flavor, texture, and nutritional value.
A pinch of salt: Enhances all the flavors and balances the sweetness of the cake.
Lemon or orange zest: Adds freshness and a citrus aroma that complements the richness of the nuts.
Optional: ground cinnamon or vanilla extract: To add aromatic complexity and a hint of spice or sweetness, depending on your preference.
Preparation
Preparing this cake involves specific steps that ensure a successful result:
