| 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.
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