| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Cakes | 12 | servings |
INGREDIENTS
| 1/2 | c | Safflower oil |
| 1 | tb | Vanilla |
| 1 | c | Date sugar or packed brown sugar |
| 1 | Egg | |
| 2 | Egg whites | |
| 1 | c | All-purpose flour |
| 1/2 | c | Roasted carob powder |
| 1 | ts | Ground cinnamon |
| 1 | ts | Freshly grated nutmeg |
| 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | c | Low-fat buttermilk |
INSTRUCTIONS
Combine oil, vanilla, date sugar and egg in small bowl. In another bowl, beat egg whites until soft peaks form. Set aside. In third bowl, sift together flour, carob powder, cinnamon, nutmeg, baking powder and baking soda. Preheat oven to 350 degrees. Fold dry ingredients into wet ingredients alternately with buttermilk. Fold in egg whites. Spoon into lightly oiled 8-inch square baking pan. Bake 25 to 30 minutes or until wood pick inserted in center comes out clean. Let cool on wire rack completely before slicing. Yield: 12 servings. By Mary Carroll Recipe by: St. Louis Post-Dispatch 4/15/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Feb 04, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Society’s rejects have a special place in God’s heart”