The Diabetes Holiday Recipe: Honey Cake – Diabetes Recipes

The Diabetes Holiday Recipe: Honey Cake – Diabetes Recipes.

he Diabetes Holiday Recipe: Honey Cake


y i e l d : 1 10-inch Bundt cake


The Diabetes Holiday Recipe: Honey Cake


  • 1/3 cup matzo meal
  • 1/3 cup potato starch
  • 1/2 cup Splenda (sugar substitute)
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 8 eggs, separated
  • 1/4 cup vegetable oil
  • 3/4 cup honey


Preheat the oven to 325°.


Combine the matzo meal, potato starch, Splenda, cinnamon, and nutmeg in a large mixing bowl. Make a well in the center of the dry ingredients.

Place the egg yolks in the well and beat them in with a rubber spatula.

Add the oil and honey and beat until smooth. Put the egg whites in a separate bowl and use an electric mixer to whip them until they’re stiff and shiny. Gently fold a third of the egg whites into the matzo mixture. Then
fold in the remaining whites. Combine thoroughly, but do not overmix.
Prepare a 10-inch Bundt pan with cooking spray and pour the batter into the well-sprayed pan. Bake for 1 hour. When the cake is ready, a cake tester inserted in the center will come out clean and the cake will be golden brown on top.
Note: This cake will rise to the top of the pan but settle back down about a third of the way. Allow it to cool in the pan for 15 minutes and then turn it out onto a serving plate.


  • Serving size: 1/16 of cake
  • Starch exchanges: 1
  • Fat exchanges: 1
  • Calories: 132
  • Calories from fat: 54
  • Total fat: 6 grams
  • Saturated fat: 1 gram
  • Cholesterol: 106 milligrams
  • Sodium: 34 milligrams
  • Carbohydrate: 17 grams
  • Dietary fiber: 0 grams
  • Sugars: 13 grams
  • Protein: 3 grams



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