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

Submitted by Smadars Sane Way Cc

"A M A Z I N G Honey Cake! Airy, rich and you can't tell it's low fat. A kind of cake that would make the Holiday much happier. Shana Tova!"

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 20

ingredients

• 2 tablespoons canola oil (30 g)
• 1⁄2 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 1⁄2 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
• 1⁄2 cup almonds (chopped, 50 g)
• 1⁄2 cup coffee (ready to drink)
• 1⁄4 cup almonds (halves, white, for decoration)
• 1 teaspoon oil, to grease pans
• 1 tablespoon flour, to flour pans

directions

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