Low Fat Honey Almonds Spices Cake Rosh Hashanah Kosher Food

JEWISH HONEY CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square baking tin. Warm the oil, golden syrup, honey and sugar in a small pan to dissolve the sugar. Stir to combine, then leave to cool. Add the tea and beaten eggs.
• Lightly whisk the flour, baking powder, spices and a pinch of salt in a large bowl to combine. Make a well in the dry ingredients and mix in the wet ingredients, using a whisk or wooden spoon, until combined and lump-free.
• Pour the batter into the lined tin and sprinkle with the almonds, if you like. Bake for 50-55 mins, until the cake springs back when gently pressed and a skewer inserted into the middle comes out clean. Don't open the oven for the first 45 mins of baking.
• Leave to cool completely in the tin on a wire rack. Wrap well and keep for three to four days before eating, so the flavour can improve. Cut into nine squares to serve.

LOW FAT HONEY ALMONDS & SPICES CAKE - ROSH HASHANAH (KOSHER)

Steps:

• 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.

HONEY CAKE FOR ROSH HASHANA

Steps:

• Preheat the oven to 325 degrees F.
• Get a baking pan with a 7 cup capacity.
• Grease lightly and set it aside.
• Prepare a strong cup of coffee with the hot water and the instant coffee.
• Cool.
• Separate the eggs.
• Put the yolks into a big mixing bowl and the whites into a medium one.
• Beat the yolks with the sugar until creamy.
• Add the oil, then the honey, beating after each addition.
• Beat until the mixture is totally smooth and creamy.
• Sift the flour and measure off 3 cups.
• Combine the flour with the salt, baking powder, baking soda and the spices.
• Add the dry ingredients to the wet mixture alternately with the coffee, stirring with a spatula or a wooden spoon.
• Do NOT use and electric mixer for this one.
• Stir only until all the ingredients are well blended, do not overmix.
• Clean and dry the mixer beaters.
• Whip the egg whites until they are stiff and can hold their shape.
• Add one third of the beaten whites at a time to the batter.
• Fold in gently until the batter is smooth.
• Don't overbeat the whites or you will end up with little islands of egg white that will never be blended into the batter.
• Pour the batter into the greased pan and bake in the preheated oven for about 80 to 90 minutes.
• The cake is done when a toothpick comes out dry and clean.
• This cake keeps really well.
• In fact, it gets better with a little aging, so bake it several days ahead.