• ½ c walnuts
• ½ c hazelnuts
• 1 c sesame seeds
• ½ tsp chilli powder
• 1 tsp ground cumin
• 1 tsp salt

Place the nuts on an oven tray and bake for 10 mins at 180C or until lightly roasted.  Chop finely.  Heat the sesame seeds in a dry frying pan with the chilli and cumin until the seeds start to brown.

Combine all the ingredients and serve in a bowl, accompanied by some good quality olive oil and some delicious bread.  It is also very tasty sprinkled over a salad to add a zap of flavour.

Makes about 2 ½ cups.

• ½ c each of prunes, dried apricots and walnuts (chopped)
• ¾ c flour
• 3 large eggs
• 1 c brown sugar
• 1 tsp baking powder
• ½ tsp salt

Preheat the oven to 180 C and grease a small cake tin.

Into a bowl place the dried fruit and nuts and set aside.  Beat the eggs and gradually beat in the sugar until it is really thick.  Fold in the dry ingredients and spread the mixture into the tin.  Press the dried fruit and nuts into the batter and bake until golden.    When cool cut into slabs or wedges.  This cake can be stored for several days in an airtight container – if it lasts that long!