Low Fat Honey Almonds & Spices Cake - Rosh Hashanah (Kosher) - cooking recipe

Ingredients

2 tablespoons canola oil (30 g)
1/2 cup natural applesauce, with no added sugar (125 g)
3 whole eggs (180 g)
3 egg whites (105 g)
1 cup honey (170 g)
1 1/2 cups brown sugar, stiffed (220 g)
3 cups all-purpose flour (360 g)
1 teaspoon baking soda
2 teaspoons baking powder
1 dash salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup almonds (chopped, 50 g)
1/2 cup coffee (ready to drink)
1/4 cup almonds (halves, white, for decoration)
1 teaspoon oil, to grease pans
1 tablespoon flour, to flour pans

Preparation

Preheat oven to 355F (180C).
Beat with mixer: eggs, oil, sugar and apple sauce for 3 minutes.
In a different bowl, mix well: flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Gradually and alternately add flour mixture and coffee to the egg batter - flour added last, until smooth mixture.
Add chopped almonds and blend into mixture - do not over mix.
Pour into 2 greased and floured English Cake Baking Pans.
Decorate with halved almonds.
Bake in lover section of the oven for 55-65 minutes, until cakes are stable and dry.
Cool thoroughly.
Cake is best the day after: you may cover with aluminum foil and keep at room temperature for 3 days.
You may freeze up to three months.