Ingredients
Cake

* 1 1/2 cups whole almonds, toasted (see Tip)
* 4 large eggs, at room temperature (see Tip), separated
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt

Topping

* 2 tablespoons honey
* 1/4 cup sliced almonds, toasted (see Tip)

Preparation

1. Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
2. Process whole almonds in a food processor or blender until finely ground (you will have about 13/4 cups ground). Beat 4 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an electric mixer (or use a paddle attachment on a stand mixer) on medium speed until well combined. Add the ground almonds and beat on low until combined.
3. Beat 4 egg whites in another large bowl with the electric mixer (use clean beaters on a hand-held mixer or the whisk attachment on a stand mixer) on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (depending on the type of mixer). Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
4. Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan and gently remove the side ring. Let cool completely.
5. If desired, remove the cake from the pan bottom by gently sliding a large, wide spatula between the cake and the parchment paper. Carefully transfer the cake to a serving platter. To serve, drizzle the top of the cake with honey and sprinkle with sliced almonds.

Tips & Notes

* Make Ahead Tip: Store the cooled cake airtight at room temperature for up to 1 day. Drizzle with honey and sprinkle with almonds just before serving. | Equipment: 9-inch springform pan, parchment paper

* Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
* Note: Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes before using.

Nutrition

Per serving: 234 calories; 14 g fat ( 1 g sat , 8 g mono ); 85 mg cholesterol; 22 g carbohydrates; 8 g protein; 3 g fiber; 208 mg sodium; 54 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 carbohydrates (other), 3 fat

Ingredients
Cake

* 1 1/2 cups cake flour
* 1 cup whole-wheat flour, preferably white whole-wheat (see Note)
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 3/4 cup granulated sugar
* 1/2 cup honey
* 1/3 cup canola oil
* 3 tablespoons butter, melted
* 3/4 cup nonfat buttermilk, or milk
* 2 tablespoons coconut rum, or dark rum
* 2 teaspoons coconut extract
* 3 large eggs, separated (reserve 2 yolks for pineapple curd)

Pineapple Curd

* 2 large egg yolks
* 1 6-ounce can pineapple juice, (3/4 cup)
* 1/4 cup granulated sugar
* 5 teaspoons cornstarch

Frosting & Garnish

* 12 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature
* 1/3 cup confectioners’ sugar, sifted
* 1 teaspoon coconut extract, or rum
* Pinch of salt
* 1 1/2 cups finely diced fresh pineapple, divided
* 2 tablespoons toasted coconut, (see Tip)

Preparation

1. To prepare cake: Preheat oven to 350°F. Coat two 9-inch cake pans with cooking spray.
2. Sift cake flour, whole-wheat flour, baking powder and 1/4 teaspoon salt into a medium bowl. Beat 3/4 cup sugar, honey, oil and melted butter in a large bowl with an electric mixer on medium speed until well blended. Whisk buttermilk (or milk), rum and coconut extract in a small bowl. With the mixer on low speed, alternately mix the dry ingredients and the wet ingredients into the sugar mixture, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
3. Clean and dry the beaters. Beat 3 egg whites in a medium bowl with the electric mixer on medium-high until soft peaks form. Gently fold the whites into the batter in two additions until just combined. Divide the batter between the prepared pans, spreading to the edges.
4. Bake the cake until a toothpick inserted in the center comes out clean, 26 to 30 minutes. Cool in the pans on a wire rack for 10 minutes. Turn out and let cool to room temperature, about 1 hour.
5. To prepare curd: Whisk 2 egg yolks, pineapple juice, 1/4 cup sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely.
6. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar, extract (or rum) and a pinch of salt in a medium bowl with an electric mixer until smooth and creamy.
7. Place one cake layer, top-side down, on a cake stand or plate. Spread evenly with the pineapple curd, stopping just short of the edge. Scatter 1/2 cup diced pineapple over the curd. Place the remaining layer, top-side up, on top. Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.

Tips & Notes

* Make Ahead Tip: Equipment: Two 9-inch round cake pans

* Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can sometimes be used as a substitute. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.
* Tip: Toast coconut in a small dry skillet over medium-low heat until golden, stirring often, about 5 minutes.

Nutrition

Per serving: 317 calories; 13 g fat ( 5 g sat , 4 g mono ); 48 mg cholesterol; 45 g carbohydrates; 6 g protein; 1 g fiber; 205 mg sodium; 101 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 carbohydrates (other)

Ingredients
Cake

* 3/4 cup all-purpose flour
* 3/4 cup whole-wheat pastry flour
* 1/4 cup unsweetened cocoa powder, sifted
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 3/4 cup plus 2 tablespoons sugar
* 6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
* 2 large eggs, at room temperature (see Cake-Baking Tips), separated
* 2 teaspoons vanilla extract
* 1/2 ounce red food coloring, (4 teaspoons), optional (see Ingredient note)
* 1 cup nonfat buttermilk

Cream cheese frosting & garnish

* 12 ounces soft light cream cheese
* 3/4 cup confectioners’ sugar
* 1 1/2 teaspoons vanilla extract
* 1/2-1 ounce chocolate, grated, for garnish (optional)

Preparation

1. To prepare cake: Preheat oven to 375 degrees F. Coat two 9-inch round cake pans with cooking spray.
2. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder and salt in a medium bowl.
3. Beat sugar and butter in a large bowl with an electric mixer on medium speed until crumbly, about 2 minutes. Beat in egg yolks one at a time, then vanilla and food coloring (if using) until smooth.
4. Beat in half the buttermilk on low speed until smooth, then half the flour mixture. Scrape down the sides of the bowl, then beat in the remaining buttermilk. Beat in the remaining flour mixture just until combined.
5. Clean and dry beaters. Beat egg whites in a clean medium bowl at high speed until soft peaks form. With a rubber spatula, gently fold the whites into the batter until just incorporated, using long, even strokes. Divide the batter between the prepared pans, spreading to the edges. Gently rap the pans against the counter once or twice to settle the batter.
6. Bake until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool on a wire rack for 10 minutes, then invert the layers onto the rack, remove the pans and let cool to room temperature, about 45 minutes more.
7. To prepare frosting & assemble cake: Beat cream cheese, confectioners’ sugar and vanilla in a large bowl with an electric mixer on medium speed until smooth. Place one cake layer top-side down on a serving plate; cover with half the frosting, spreading just to the edges. Set the second layer on top, top-side down. Spread the remaining frosting on the top only. Sprinkle with grated chocolate, if desired.

Tips & Notes

* Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Assemble and frost when ready to serve.

* Cake-Baking Tips:
* When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s Joy or Crisco No-Stick Flour Spray.
* Whole-wheat pastry flour has less gluten-forming potential than regular whole-wheat flour, making it a better choice for tender baked goods.
* To properly measure flour when baking, use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or other straight edge to level the flour with the top of the cup. If the measuring cup is dipped directly into the container—a common mistake—the flour will be packed into the cup and result in extra flour being added to the recipe, yielding tough, dense baked goods.
* Room-temperature butter for a batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to trap air molecules and build structure. Otherwise, the fat will be liquefied and the cake will be flat. To get “cool” butter: Cut refrigerated butter into chunks and let them sit in a bowl for 5 minutes before beating.
* Eggs must be at room temperature for the proteins to unwind enough to support the cake’s crumb. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
* Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the gluten and create a quick bread rather than a layer cake. Beat the flour just until there are no white grains of undissolved flour visible but not until the batter is smooth.
* Ingredient Note: If you prefer not to use food dye, you can omit it completely: just add 4 more teaspoons of buttermilk to the batter (your cake will, however, be more brown than red). Natural food dyes, while less vibrant than conventional dyes, are chemical-, lactose- and gluten-free, but they vary widely in availability. Check for them at your local natural-foods store.

Nutrition

Per serving: 285 calories; 12 g fat ( 8 g sat , 2 g mono ); 67 mg cholesterol; 38 g carbohydrates; 7 g protein; 2 g fiber; 308 mg sodium; 127 mg potassium.

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrates, 2 fat

Ingredients
Cake

* 3 ounces unsweetened chocolate, chopped
* 3/4 cup cake flour, (see Ingredient note)
* 3/4 cup whole-wheat pastry flour
* 1/4 cup unsweetened cocoa powder
* 2 teaspoons baking powder
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 large eggs, at room temperature, separated
* 3/4 cup granulated sugar, divided
* 1/3 cup packed light brown sugar
* 5 tablespoons canola oil
* 1 teaspoon vanilla extract
* 1 cup 1% milk

Almond cream

* 1/3 cup heavy cream
* 3 tablespoons confectioners’ sugar
* 1/3 cup reduced-fat sour cream
* 1 tablespoon amaretto, or 1/4 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1/4 teaspoon ground cinnamon

Preparation

1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners’ sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.

Tips & Notes

* Make Ahead Tip: Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.

* Ingredient Note: Cake flour is a less dense, low-gluten form of milled flour. If you can’t find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.

Nutrition

Per serving: 196 calories; 10 g fat ( 4 g sat , 4 g mono ); 44 mg cholesterol; 25 g carbohydrates; 4 g protein; 2 g fiber; 151 mg sodium; 86 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 other carbohydrates, 1 1/2 fat