Roy’s Light Washington Pie

8 servings 1 Better Balance Bite/Blue Point

Calories 109 Fat 2.5g Carbs 43.1g Fiber 4.5g Protein 4.7g

Like Boston Cream Pie, Washington Pie is actually a cake. They both got their misnomers based on cakes and pies of the time being prepared in the same pans.

Ingredients

For the cake:

· Baking or cooking spray

· 1 cup flour

· 1 teaspoon baking powder

· 1/4 tsp salt

· 4 eggs, room temperature

· 1 cup sugar replacement

· 1/2 cup unsweetened applesauce, room temperature

For the filling:

· 1/2 cup sugar-free jam (see notes)

· 1 tsp lemon juice, optional (see notes)

For the topping:

· 1 Tbsp confectioner’s sugar replacement, for dusting (see notes)

Directions

1. Preheat the oven to 350° F. Coat two 8” round cake pans (or pie tins) with baking or cooking spray and, if desired, line the bottom of each with parchment. Set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a medium bowl, whip the eggs with a mixer until pale yellow and foamy, about 3 minutes. With the mixer still running, slowly add in the sugar replacement. Once that is incorporated, mix in the applesauce.

4. Add the flour mixture to the egg mixture and, using a spoon or spatula, gently mix until no flour is visible.

5. Divide the mixture evenly into the prepared pans. Bake for about 20 minutes, until the cakes are lightly golden and a toothpick inserted into the center comes out clean. (Don’t worry if you see small “holes” on top. These come from the air in the whipped eggs.)

6. Allow the cakes to cool about 5 minutes in the pan before removing them to a cooling rack. Let the cakes cool completely, about 2 hours, then spread the bottom layer with an even layer of jam. Top with the second layer, bottom side up for a flat surface, and dust with confectioner’s sugar.

Notes

· This cake can be eaten once assembled, but is best after sitting overnight.

· Raspberry jam is the traditional filling for this cake, but any flavor will do.

· If your jam flavor isn’t tart (like raspberry is), then you can add the lemon juice if you’d like a traditional tart filling for this cake.

· If you’d prefer, you can use 2 tsp of regular confectioner’s sugar to dust the top with and not alter the bites/points.