Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher)

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READY IN: 1hr 10mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons canola oil (30 g)
  • 12
    cup natural applesauce, with no added sugar (125 g)
  • 3
    whole eggs (180 g)
  • 3
    egg whites (105 g)
  • 1
    cup honey (170 g)
  • 1 12
    cups brown sugar, stiffed (220 g)
  • 3
    cups all-purpose flour (360 g)
  • 1
    teaspoon baking soda
  • 2
    teaspoons baking powder
  • 1
    dash salt
  • 2
    teaspoons cinnamon
  • 1
    teaspoon nutmeg
  • 12
    cup almonds (chopped, 50 g)
  • 12
    cup coffee (ready to drink)
  • 14
    cup almonds (halves, white, for decoration)
  • 1
    teaspoon oil, to grease pans
  • 1
    tablespoon flour, to flour pans
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DIRECTIONS

  • Preheat oven to 355F (180C).
  • Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.
  • In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.
  • Add chopped almonds and blend into mixture - do not over mix.
  • Pour into 2 greased and floured English Cake Baking Pans.
  • Decorate with halved almonds.
  • Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.
  • Cool thoroughly.
  • Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.
  • You may freeze up to three months.
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