The first time I had this cake was at my friends' Anat. Her friend made it for her after she had her baby, a perfect energy cake for any nursing mom. Shameless me, I was sitting next to her, slowly slicing the cake away, one sliver slice at a time.
Before we knew it was nearly gone.
I was waiting patiently to share this cake with you for Tu-Bishvat, so here it is - the recipe... via an Israeli site: the good life
The advantages of this cake:
- very quick to make
- It lasts for a relatively long time (not that it would…in my house anyways)
- perfect with tea and/or espresso
- I consider it as a healthy cake I hope you will agree with me on that one
You will need:
3/4 cup whole almonds
3/4 cup half walnuts
3/4 cup whole hazelnuts
1 cup black grapes
1 cup golden grapes
1/2 cup dried apricots
1/2 cup dates
optional: few pieces of dried ginger (will make it a little spicy)
10 spoons of whole wheat flour
8 spoons of brown sugar
2 spoons of squeezed lemon
2 spoons of almond extract or amaretto liquer
Note: when I was making the cake, I wasn't very precise about the dried fruit and nuts quantities. I did it according to what I had at home. and I also didn’t add any almond extract but used some vanilla extract instead.
- slice apricots, dates and ginger
- mix together with nuts and raisins
- add flour+sugar, stir using your hands
- add eggs, lemon juice and almond extract
- mix well till you can’t see any flour on the fruits and nuts
- pour into a pan (elongated rectangle pans are best for this cake)
- tighten the mixture into the pan
Let cool down before slicing.
When you serve the cake, slice it really thin.