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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
Since I sell whole-wheat, low-fat muffins and cakes, I’m always on the lookout for ways to make my favorite baking recipes healthier. I reduced the fat and the sugar in this recipe, and subbed whole wheat pastry flour for the white flour. I tried this cake with apricot jam, strawberry jam, and raspberry jam, and raspberry jam is my favorite. Use a good quality jam (spreadable fruit) made from fruit sans the sugar. Delicious on a cold winter night with herb tea.
1/3 cup oil
1 and 1/3 cups turbinado sugar
3–4 eggs
1 cup sour soy milk (1 and 1/2 – 2 tablespoons vinegar in a measuring cup – fill to the 1-cup line with soy milk, and let sit for at least 30 min until it curdles.)
1 teaspoon Gefen Almond Extract
2 cups whole wheat pastry flour, such as Shibolim
1 teaspoon baking powder
1/2 teaspoon salt
heaping 1/3 cup Gefen Applesauce
1/2 cup sliced almonds
1/2 – 3/4 cup raspberry jam, warmed in the microwave for 30 seconds
confectioners’ sugar, for sprinkling (optional)
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and flour a Bundt pan and set aside.
In a mixing bowl, cream oil and sugar. Add eggs, one at a time. Add sour soy milk and almond extract alternately with flour, baking powder, and salt. Mix well. Add applesauce at the very end and mix just until incorporated into the batter.
Pour two-thirds of the batter into the prepared pan. Sprinkle with half of the almonds. Spread half of the jam over the almonds around the middle of the pan, to within half an inch of edges. Cover with remaining batter. Spoon remaining jam over batter to within half an inch of edges. Sprinkle with remaining almonds. (This gives a great crunch on the bottom.)
Bake for 55–60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan. Carefully invert onto a serving platter. Dust lightly with confectioners’ sugar, if desired.
Photography: Daniel Lailah Food Styling: Amit Farber
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