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Parve
Easy
6 Servings
Allergens 
1 Hour
Diets
This cake has a medley of fruit and nuts that is perfect for Tu B’shvat. The dried fruits keep each bite chewy and the nuts add that “crunch” factor.
5 tablespoons brown sugar
2 large eggs
1 cup Shibolim Spelt Flour
2 tablespoons oil
10 grams baking powder
1/4 teaspoon Gefen Cinnamon
150 grams (about 1 and 1/2 cups) nuts – I used a combination of hazelnuts (halved with a sharp knife) and walnuts and blanched almonds roughly chopped
200 grams (about 1 and 1/2 cups) dried fruit – I used papaya, 2 dates, raisins, apricot, and Gefen Dried Cranberries
Preheat the oven to 170 degrees Celsius. Grease a loaf pan.
In a bowl, combine the brown sugar, eggs, flour, oil, baking powder, and cinnamon. Mix until a batter forms. Then, mix in the nuts and dried fruit.
Spread the batter in the prepared pan. Bake at 170 degrees Celsius (350ºF) for 40 minutes or until browned.
Cool and refrigerate (can be left in refrigerator until the next day). Cut into thick slices, then store in an airtight container.
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