This weekend just gone we learnt a little about the Jewish celebration Tu BiShvat, ‘New Year of the Trees’, which is celebrated 27th Jan – 28th Jan 2021. In celebration of this ecological day, fruits and nuts are typically eaten and trees sometimes planted.
Inspired by this we decided to make a fruit and nut cake.
Recipe for our Fruit Sponge with Pistachio Cream Cheese Frosting below:
For the cake: 200g butter 200g self raishing flour 100g caster sugar 200g of dried fruit mix 1 tps of baking powder 2 tbsps of milk 2 eggs For the frosting: 100g pistachios (out of shell) 200g cream cheese 200g icing sugar Blueberries to decorate
First we preheated the oven to gas mark 4 and then combined the butter, sugar and eggs in a bowl. Once well mixed we added the milk and stirred well. Next we added the flour and baking powder and stirred until just mixed. Finally we added the dried fruit and folded it in.
Next we baked the cake in the oven until golden brown, typically 30-35 minutes.
Once the cake was baked and cooled, we made the frosting.
First we put the pistachios into the food processor and blended to grind them into tiny pieces.
Next we added the cream cheese, ground pistachios and icing sugar into a bowl and mixed thoroughly (we opted for an electric whisk). Once mixed well we added it onto our cake (you can also slice your cake in half and add a thin layer in the middle if you wish to) and finally topped with blueberries.
*Top tip: When we decorated ours we left it in the cake tin and then put it in the fridge for an hour to allow the frosting to set a little before eating. However it is intended to be quite a ‘loose’ frosting.
We also made our own finger paint trees whilst we discussed the celebration, we even glued with our fingers.