Boil the coffee and let it sit for 10 minutes before straining 250ml into a large bowl or cup.

Add 1 cup of sugar, 2 tablespoons of honey, and mix well until the sugar dissolves completely.

Pour the coffee mixture into the bowl where you'll prepare the dough. Add the nuts.

Next, add the dried fruits (I used dried apricots and dark raisins) and then add the baking soda (do not extinguish) and salt. Mix well.

Add the flour and mix thoroughly using a whisk.

The mixture should form a dough similar in consistency to a thick cream.

Pour the dough into a cake pan lined with baking paper or a 26 cm round pan. Bake in the oven for 1 hour at 180°C (356°F).

If it begins to brown excessively while baking, cover it with aluminum foil to prevent burning.

Baking with honey and baking soda requires a longer bake time than traditional cakes.

The first time I made this cake, I substituted baking soda with baking powder, resulting in a less pronounced rise and a lighter color. See the picture for reference.

Use honey and baking soda together for the best results!

This version with honey and baking soda results in a darker, richer color typical of baking with honey. The cake is also taller compared to the one made with baking powder.

Let it cool thoroughly before serving. Enjoy!