Spiced Tu BiShvat Date Cake

Every holiday in Israel comes with its own special food customs. Tu BiShvat, or the New Year for Trees, is no different. Celebrated on the 15th day of the month of Shevat (usually in February), the holiday originated as a way to calculate the age of trees. Leviticus 19:23–25 prohibits eating fruit from trees during the first three years. In the fourth year, the fruit yield belongs to God. Only from the fifth year is the fruit for the enjoyment of the people. On Tu BiShvat, each tree in the land is considered to have aged one year, thus making it the new year for the fruits of the trees.

As with many other holidays here in Israel, Tu BiShvat is also an opportunity for joyous celebration. On the eve of the holiday, families and friends gather around dinner tables groaning with dishes made from the seven species: wheat, barley, grapes, figs, pomegranates, olives and dates (Deut. 8:8).

This spiced date cake is a firm favorite in Israel and the perfect dessert to complete a Tu BiShvat feast.

Ingredients:

For the cake

1 c. dates, pitted

1 tsp. baking soda

1 c. thick Greek yogurt

3 Tbs. date syrup (or honey)

¼ c. brown sugar

½ c. unsalted butter, melted

3 eggs

Zest of one orange

1 c. self-raising flour

1.1 c. ground almonds

1 tsp. cinnamon

2 tsp. ground ginger

½ tsp. salt

For the topping

4 Tbs. date syrup (or honey)

Juice of one orange

½ c. thick Greek yogurt

¾ c. sour cream

¼ c. brown sugar

½ c. almond flakes, roasted

Fresh figs or orange slices

Directions

For the cake

1. Preheat the oven to 320°F (160°C) and line a round 8.6-inch (22-cm.) cake tin with baking paper.
2. Place the dates and baking soda in a small saucepan. Add ½ cup boiling water, cover with a lid and allow to soften for 15 minutes.
3. Process the date mixture in a food processor until smooth.
4. Add the yogurt, sugar, date syrup, butter, eggs and orange zest. Process until well combined.
5. Transfer the mixture to a mixing bowl, then add the flour, ground almonds, spices and salt. Combine to a smooth batter.
6. Transfer the batter to the prepared baking tin and bake for 50 minutes. Allow the cake to cool in the baking tin for 10–15 minutes before removing it from the tin, transferring it to a wire rack and letting it cool completely.

For the topping

1. In a small saucepan, combine the date syrup and orange juice. Bring to the boil and allow to simmer for a few minutes, stirring throughout. Set aside to cool.
2. Whisk the yogurt, sour cream and sugar to soft peaks, and refrigerate until serving.
3. Once the cake is completely cooled, decorate with the yogurt mixture, fruit, roasted almonds and syrup.

Serves 10­–12