Apples ‘N Honey Cake

This high, moist cake is ideal for the Jewish High Holidays because it combines three traditional ingredients—apples, carrot, and honey. A food processor helps speed up preparation. If you don’t have a large food processor, see Chef’s Secret on page 381.

This cake is much lower in carbs than a traditional honey cake and has the added benefit of soluble fiber from the apples and carrot.

1. Preheat the oven to 350°F. Spray a 12-cup fluted tube pan with cooking spray.

2. In a food processor fitted with the steel blade, process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3 minutes or until smooth and creamy. Don’t insert the pusher into the feed tube while processing.

3. Add the flours, baking powder, baking soda, cinnamon, and salt to the processor bowl. Then add the tea and orange juice and process with several on/off pulses, just until combined. Add the grated apples and carrot and process with several quick on/off pulses, until combined.

4. Pour the batter into the prepared pan and spread evenly. Bake for 65 to 70 minutes or until a cake tester or toothpick inserted into the center of the cake comes out clean. Let cool for 15 minutes before inverting the pan and unmolding the cake onto a serving plate.

Freezes well for up to 3 months.

206 calories per serving, 34.8 g carbohydrate, 1.8 g fiber, 3 g protein, 6.7 g fat (0.7 g saturated), 32 mg cholesterol, 142 mg sodium, 108 mg potassium, 1 mg iron, 45 mg calcium

Chef’s Secrets

Too much batter? If there’s too much batter to fit in your processor, process the eggs, oil, honey, brown sugar, and vanilla extract for 2 to 3 minutes. Transfer mixture to a large mixing bowl. Add the dry ingredients, tea and orange juice to the bowl; mix just until blended. Stir in the grated apples and carrot and bake as directed.