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

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“A M A Z I N G Honey Cake! Airy, rich and you can't tell it's low fat. A kind of cake that would make the Holiday much happier. Shana Tova!”
1hr 10mins

Ingredients Nutrition

  • 2 tablespoons canola oil (30 g)
  • 12 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 12 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
  • 12 cup almonds (chopped, 50 g)
  • 12 cup coffee (ready to drink)
  • 14 cup almonds (halves, white, for decoration)
  • 1 teaspoon oil, to grease pans
  • 1 tablespoon flour, to flour pans


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

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