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

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. 1

   Preheat oven to 355F (180C).

2. 2

   Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.

3. 3

   In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.

4. 4

   Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.

5. 5

   Add chopped almonds and blend into mixture - do not over mix.

6. 6

   Pour into 2 greased and floured English Cake Baking Pans.

7. 7

   Decorate with halved almonds.

8. 8

   Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.

9. 9

   Cool thoroughly.

10. 10

    Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.

11. 11

    You may freeze up to three months.