| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 9 | -inch roun | |
INGREDIENTS
| 3 1/2 | c | Unbleached all-purpose flour |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 4 | md | Egg whites |
| 2 | tb | Prune butter |
| 3/4 | c | Honey |
| 1/4 | c | Frozen apple juice concentrate, thawed |
| 1 | c | Black coffee |
| 1 | tb | Grated apple; or unsweetened applesauce |
| 1/4 | c | Chopped walnuts |
INSTRUCTIONS
From "Secrets of Fat-Free Kosher Cooking" a fat-free honeycake that is light and moist. 1. Preheat oven to 350F. Coat a 9-inch springform pan with cooking spray and set aside. 2. Combine the flour, baking powder, baking soda, and cinnamon in a medium bowl. 3. In another bowl, mix the egg whites, and prune butter until well-blended. Stir in the honey, apple juice and coffee and mix well. Add the flour mixture, 1 cup at a time, stirring well after each addition. Fold in the apple and walnuts. Pour the batter into the springform pan. 4. Bake for 55 minutes or until a toothpick unserted in the center of the cake comes out dry. 5. Let the cake cool for 10-15 minutes before removing from the pan. Serve at room temperature. NUTRITIONAL INFORMATION PER SERVING Calories: 135 Fat: 0.4g Carbohydrates: 29.9g Fiber: 0.2g Cholesterol: 0mg Protein: 3.1g Sodium: 130mg Posted to JEWISH-FOOD digest V97 #248 by Deb546750@aol.com on Sep 14, 1997
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