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Italian dried fruit and Amaretto cake - voila! Food


A recipe for a shortbread cake that is very easy and quick to prepare, which can be made with a variety of dried fruits. Especially for Tu Beshavt. For Phyllis Glazer's full recipe>>

A very easy and quick cake to prepare, which can be made with a variety of dried fruits (Photo: Nimrod Saunders)

Although the Land of Israel is blessed with an abundance of fresh and wonderful fruits, still every year we celebrate Tu Bashvet with dried fruits, the vast majority of which are imported from Turkey, Uzbekistan and even America. That's how we are, a funny people who sometimes pay a little too much attention to tradition and forget the essence.

It so happens that the house is filled with a lot of dried fruits, which we don't always know what to do with. So here is a recipe for a cake that is very easy and quick to prepare, which can be made with a variety of dried fruits. Originally it was made with an Italian almond liqueur called amaretto, but it can also be replaced with brandy, rum or another liqueur you like.

Please note:

do not look for baking powder or baking soda powder in this recipe, there is simply no need to add.

Enter for more recipes and ideas for what to do with dried fruit

A delicious cake made from all the dried fruits you have at home


    • 1 cup cane sugar

    • 100 grams of butter

    • 2 egg yolks

    • 1 egg

    • 1 whole wheat flour 70%, sifted (140 grams)

    • 1 cup chopped walnuts

    • 1 cup raisins

    • 1 chopped dry cilantro (figs, apricots, plums)

    • ¼ cup Amaretto

  • For the conversion table click here >


How do you make a dried fruit cake?

  • 1 Heat the oven to 180 degrees, line a round pan with baking paper or 2 a medium-sized English cake pan.

  • 2 Melt the butter with the sugar in a small saucepan, remove from the heat and cool for a few minutes.

  • 3 Using a whisk, whisk in the eggs quickly (so that the eggs don't cook), add the rest of the ingredients and mix.

  • 4 Pour the batter into the mold or molds and bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out dry.

  • 5 Cool for 20 minutes at room temperature, and run a sharp knife around the sides.

    Gently remove from the mold, remove the baking paper and place on a serving plate.

  • 6 Decorate with powdered sugar, cut into slices and serve warm or at room temperature.

    You can drizzle a little more Amaretto on the cake before serving.

More fruit recipes

  • Date toffee cake

  • Rich orange cake

  • Pistachio, blueberry and white chocolate cake

  • The black forest cake

  • White chocolate and cherry brownies

  • Apple and honey mascarpone cream roulade

  • Nectarines and plums

  • Apple, ricotta and ginger pastry

  • Italian lemon pie

  • Apple and plum pie

  • Cheesecake and mango

  • Italian orange cake

  • Personalized honey cakes

  • Upside down plum cake

  • Food

  • Recipes

  • baking


  • recipe

  • Sponge cake

  • Pies

  • Dried Fruit

  • Tu Bishvat

Source: walla

All life articles on 2023-02-06

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