Break the Yom Kippur fast with bolo, a sweet, round bread of Libyan Jewish origin

Preheat the oven to 350°F (175°C).

Grease and flour a baking pan.

In a large bowl, mix flour, baking powder, cocoa powder, and salt.

In another bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with milk.

Fold in chocolate chips and nuts.

Pour the batter into the prepared baking pan.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

In a separate bowl, beat cream cheese until smooth.

Add powdered sugar and honey, mixing until well combined.

Spread the cream cheese mixture over the cooled cake.

Garnish with fruit and a sprinkle of cinnamon before serving.

Equipment Needed

Dietary

Allergens