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
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
Yields
9 -inch roun