| 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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