Yield: about 12 servings

2 1/4 cups all-purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 large eggs

3/4 cup granulated sugar

1 cup honey

3/4 cup vegetable oil

1 1/2 teaspoons grated orange zest (colored portion of peel)

1/2 cup unsweetened applesauce

3/4 cup blanched almonds, chopped

1. Preheat oven to 350 degrees. Lightly grease a 9-inch square pan, line it with parchment paper or waxed paper, and grease the paper.

2. Sift flour with baking powder, baking soda, cinnamon and ginger. Beat eggs lightly in a large bowl. Add sugar and honey and beat with an electric mixture until smooth and lightened in color. Gradually add oil and beat until blended. Add orange zest and beat briefly.

3. On low speed, beat in flour mixture alternately with applesauce, each in a few portions. Add almonds and beat just until blended.

4. Pour batter into the pan. Bake for about 55 minutes or until a cake tester inserted in the cake comes out clean. Cool in pan for about 15 minutes. Turn out onto rack and carefully peel off paper. Cover tightly when completely cool. Serve at room temperature, cut into squares or bars. (Cake keeps, tightly wrapped, for 1 or 2 weeks at room temperature.)

Note: If desired, serve with fresh or poached figs or a colorful salad of seasonal fruits.

Per serving: 400 calories; 18g fat; 3g saturated fat; 55mg cholesterol; 5g protein; 57g carbohydrate; 37g sugar; 1.5g fiber; 200mg sodium; 45mg calcium.