Slice the dates and soak them overnight in water. Drain the water and puree the softened dates. Add the ground nuts, flour and margarine and knead into a dough.
Dry-roast the sliced or slivered almonds in a pan and set aside. Grease a cake pan (24-26 cm diameter) with margarine, and press the dough into the pan. Puree the silken and plain tofu. Fold in the other ingredients, ending with the fruit. Pour the batter into the cake pan and sprinkle the toasted almonds on top.
Bake at 180° C for 60-70 minutes. Allow the cake to cool in the pan; it will not be firm until it has cooled.
