This cake is great because it is very quick to make and not at all difficult. Perfect for beginners. The apple sauce keeps it moist since I don’t use egg yolk and the Triple sec gives it a very smooth flavor. For those who may not want to use something alcoholic, replace the Triple Sec with lemon or orange juice.
As always, use what substitutes you want.
Note: animal fats give pastries flakier textures. I usually don’t cook with animal fat because I don’t want the cholesterol. In something like a cake where moistness is key I can’t tell the difference. If it matters to you, use the “light” heart wise butter made with a mixture of canola, flaxseed, and other oils. You reduce the fat, reduce the cholesterol, but keep that same flaky texture.
I made my cake with Smart Balance Healthy Heart Light butter substitute. It’s all vegetable oil, so it does not have any cholesterol and it’s only 50cal. a tablespoon as opposed to 100-120 for butter. Each piece of my cake is 128 calories. Serves 8
1 1/4 cup Flour
1/3 cup sugar
1/3 cup Splenda
1/8 teaspoon salt1/4 cup butter substitute
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup milk
2 tablespoons Triple Sec
1 egg white or 2 tablespoons liquid egg white
1 tablespoon apple sauce
2 teaspoon lemon or orange zest
3/4 teaspoon water
Preheat oven to 350deg. Grease an 8-9 inc. cake pan
In a mixing bowl, combine flour, sugar, Splenda, salt, and butter substitute. Use a pastry blender or two knives/forks to cut and blend the mixture till it makes a fine powder and the butter is in tiny little balls no bigger than a grain of rice. Set aside 1/2 cup of this mixture to use later as the topping.
Returning to the 1/2 cup of the flour mixture you set aside, mix in the zest and the water. Sprinkle over the top of your cake evenly.
Bake at 350deg. for 30min. Coolin the pan on a wire rack.
Serve with a raspbery, cranberry, or blueberry compote, jam or sauce.