Happy, sweet (and virtually fat free) New Year!

Well if I'm launching a healthy food blog in the run-up to Rosh Hashanah, what better place to start than with honey cake?

I found this recipe online, tweaked it a little and baked it this morning before the sun came up! The household woke up to the delicious aroma of rich honey cake, but I got the whole lot in the freezer before they could insist on devouring it for breakfast...

This cake is virtually fat-free but if you want to avoid fat entirely, you could replace the oil with a teaspoon of sugar free applesauce (baby food is great for this). I've switched the sugar for splenda, but if you prefer to avoid artificial sweeteners, you can go for 75g of granulated sugar instead.

The propoints value per slice is 3, for those following WW!

VIRTUALLY FAT FREE 'PALE' LEKACH
Makes 8 chunky slices

Preheat oven to 180'c (160'c fan-assisted) and grease a loaf tin with frylight or any other spray oil.

INGREDIENTS:

3 medium eggs
8g splenda
60g runny honey
90g plain white flour
3/4 tsp baking powder
Pinch of salt
1 tsp sunflower oil

1. Separate the eggs
2. Add the splenda and honey to the egg yolks and beat
3. Mix the flour and baking powder and add to the egg mixture by the tablespoon
4. Add the teaspoon of oil or applesauce to loosen the mixture
5. Add the salt to the egg whites and whisk until stiff
6. Mix the egg whites into the yolk mixture bit by bit - this may be difficult at first but will become easier after the first few spoonfuls
7. Turn the mixture into the greased loaf tin
8. Bake for 22 to 26 minutes until a skewer placed into the centre of the cake comes out clean
9. Cool on a wire rack before slicing
10. To freeze, wrap in clingfilm and then silver foil.