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

• 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.

canola oil, natural applesauce, eggs, egg whites, honey, brown sugar, allpurpose, baking soda, baking powder, salt, cinnamon, nutmeg, almonds, coffee, almonds, oil, flour

Taken from www.food.com/recipe/low-fat-honey-almonds-spices-cake-rosh-hashanah-kosher-185918 (may not work)