Low Fat Honey Almonds & Spices Cake - Rosh Hashanah

Name: Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1308

kcal

Calories

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions