What is the Jewish holiday of Tu Bishvat and what does it symbolize?
Where does the tradition of eating both fresh and dried fruits stem from?
Here is a rich Dried fruits and nuts Cake – for Tu Bishvat and all year round:
Yields:2 disposable loaf pan cakes
100 g (3.5 oz) dried apricots – diced
100 grams (3.5 oz) dates – diced
100 g (3.5 oz) dried figs – diced
50 grams (1.75 oz) raisins
50 grams dried cranberries (preferably sugar free)
200 g (7 oz) walnuts- chopped
80 g (2.8 oz)hazelnuts (skin on) – cut in half
80 grams (2.8 oz) natural almonds (skin on) – roughly chopped
40 grams (1.4 oz) of natural pistachio
1 tsp vanilla extract qualitative
60 grams brown sugar
30 g maple syrup
120 g whole wheat flour
Grated rind of one lemon and one orange
For decoration: sliced or slivered almonds
Preheat oven to 130 degrees C.
Grease the tins and line the bottom with baking paper.
Chop (manually) the dried fruits and nuts except for the raisins and cranberries.
Whip eggs, sugar, maple syrup and vanilla extract in a mixer for about two minutes. Add the flour, finely grated citrus peel and mix till the flour is incorporated in the mixture. Add all the nuts and dried fruit and mix them all together.
Divide the dough into two equal parts, transfer to the tins and sprinkle with sliced almonds (cover the entire surface of the cakes).
Bake for an hour and a half. Separate the sides of the cakes from the pans, remove from the pans, peel off the baking paper from the bottom and stored in the refrigerator.
After several hours in the refrigerator: use a serrated knife (like the one used for bread) to cut very thin slices (about 30 slices per each cake).
And this is how one THIN slice looks like: