The magic in simplicity.
Dried fruit cake/loyal pastry
Tu Bashvet brings with it not only a cautious and joyful optimism of growth and rebirth, but also a tremendous amount of dried fruits - those that are hard to stop snacking on, but just as difficult to use for something that is more of a soup to snack on.
Thus, Mimi Naeman Sheich of the Naeman Bakery chain offers a wonderful homemade recipe But light for a dry fruit cake with a touch of taste, which only gets one dish dirty, and in return provides the most natural festivity there is. Just don't forget tea by the side. Happy Holidays, and bon appetit!
Much better.
Dried fruit cake/loyal pastry
the ingredients
3 cups of dried fruit (whatever you like), cut into cubes
1 cup of self-raising flour
3 eggs
½ cup brown sugar
5 tablespoons of olive oil
1 flat teaspoon of cinnamon
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Preparation
1.
Heat the oven to 180 degrees.
2.
Grease a pot or a tall pan (a Jahanon pot will also work).
Put all the dry ingredients into it and mix.
Add all the wet ingredients.
Mix well, until everything is uniform.
Flatten the mixture (you can knock lightly to remove air bubbles) to a uniform height.
3.
Put the cake in the oven and bake for about 45 minutes.
Cool, flip and serve, preferably with mint tea.
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Tu Bishvat
Dried Fruit