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Almond-Apple Cake

Almond-Apple Cake

A moist cake with only the goodness of apples used as sweetener. Great for Rosh Hashanah! Submitted by Toby Weinper of Hamodia Magazine

Makes 1 round cake, 16 pieces


3 eggs
1/4 cup oil
1 cup unsweetened applesauce
3/4 cup unsweetened apple juice concentrate (canned)
2 & 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon each cinnamon and ginger (optional)
1 & 1/2 cups ground almonds
2 apples, peeledtill warm, stir in 1 and 1/2 cups


Preheat the oven to 350°F / 180°C.

Grease and flour a 10-inch round baking pan. Beat the eggs until they are frothy and have expanded in volume. Continue beating and add the oil in a thin stream. Add applesauce and apple juice concentrate.

In a separate bowl or a plastic bag, combine flour, baking soda, spices if using and almonds. Add to the batter and beat until well -combined. Dice one of the apples and mix into batter. Pour the batter into the pan. Slice the second apple into slices and use it to decorate the top of the cake, by layering it on top

Bake the cake for about 40 minutes or until the cake tests done when pierced in its center. Let the cake cool on a rack for 15 minutes before turning it out of the pan.

Nutritional Information per piece: Calories 250, Protein 5g, Carbohydrates 37g ,Fat 9.7g, Saturated Fat 1g ,Sodium 62mg , Fiber 2.5

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