Almond & dried fruit cake for the Kosher kitchen on Tu Bishvat
A dream cake for busy people: a minute of work, a small bowl, and a great taste. It is fat-free, and thus suitable for those who want to watch their figures, and it is parve.
This is a dream cake for busy people: a minute of work, a small bowl, and a great taste. It is fat-free, and thus suitable for those who want to watch their figures, and it is parve. You can use a mixture of other nuts instead of almonds (walnuts, pecans, cashews, peeled pistachios, hazelnuts, Brazil nuts), and whatever types of dried fruit you like.
75 grams (1/2 cup ) sifted self-rising flower
Pinch of salt
100 grams ( (1/2 cup ) dark brown sugar
1 tablespoon port wine or Amaretto liqueur
180 grams raw almonds in their skins (1 + 1/3 cups )
350 grams mixed dried fruit (2 heaped tablespoons cranberries, 2 heaped tablespoons raisins, or 7 of the following: pitted prunes, pitted dates, baladi (native-variety ) apricots or figs)
Heat an oven to 160 degrees Celsius. Grease a rectangular loaf pan with a little butter or oil. In a bowl, combine the flour, salt, sugar, eggs and wine/liqueur. Add the almonds and dried fruit, and mix lightly.
Bake for 45 minutes. Cool completely before removing the loaf from the pan. The un-sliced cake will stay fresh for three or four days wrapped in plastic film. Slice into slivers with a sharp knife for serving.