A great cake for “Tu-Bishvat” (The Israeli holiday for the trees, and nature. The tradition in this holiday is to eat dried fruits, and nuts) and for any day of the year.
20 slices 195 calories per slice
3/4 cup of any vegetable oil – soybean or canola
6 tablespoons of honey or any sugar substitute for diabetics (Agave, stevia ect.)
250 ml of beer (a small bottle)
3 cups of flour for baking
1 packet of baking powder
½ teaspoon baking soda
Pinch of salt
1 Teaspoon of cinnamon
1 Teaspoon of ground nutmeg
½ teaspoon of ground cardamom
100 grams of dried fruit (recommended organic) of your choice.
(For example, can be 50 grams of dark raisins + 50g of dried apricots..)
The choice of organic dried fruit is important because in normal dried fruits there are many kinds of preservatives added (some of them contains sulfur), in order to extend their shelf life and to maintain the bright color of raisins and apricots. They are not healthy of course, so please choose organic dried fruit – which has darker color (that means they were dried naturally).
The ingredients for the toping-
150g of cream cheese 5% fat
1/2 cup of powdered sugar
Preheat an oven to medium heat (180 degrees).
Mix the eggs and the oil into a smooth mixture.
Add the honey and mix again.
Mix the dry ingredients, including spices, in a separate bowl, and then add to the other mixture, while pouring the beer.
Wash the dried fruits, and let it dry.
Chop everything that is above the size of a raisin.
Add the dried fruit and mix again until the mixture is smooth.
In a round baking pan (number 26), lightly greased, bake for 50 minutes.
Check if ready with a toothpick, stuck it in the center of the cake, it should come out dry.
Beat the toping ingredients, the cheese and the powdered sugar, just until they are mixed well.
Spread all over the cake.
You can decorate and make shapes on the topping cream using a fork.
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