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1
Preheat the oven to 350F, with a rack in the center.
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2
Spread the walnut in a single layer on a rimmed baking sheet.
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3
Toast in the oven until fragrant, tossing occasionally, 5 to 7 minutes.
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4
Transfer to a plate; let cool.
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5
Pulse in a food processor until finely chopped.
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6
Butter and flour an 8 1/2-inch springform pan; set aside.
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7
In a large bowl, combine the honey and applesauce; whisk until the honey is mostly dissolved.
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8
Add the eggs, and whisk until fully combined.
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9
Into a medium bowl, sift together the flour, baking soda, salt, and ginger.
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10
Stir into the honey mixture.
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11
Using a rubber spatula, fold in the walnuts.
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12
Pour the batter into the prepared pan.
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13
Bake the cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
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14
Let cool on a wire rack until the sides of the cake begin to pull away from the pan, about 15 minutes.
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15
Unmold onto a serving plate.
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16
While it is still warm, use an offset spatula to gently spread the remaining honey on top.
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17
Serve warm.
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18
(Per serving)
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19
Calories: 278
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20
Fat: 8g
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21
Cholesterol: 58mg
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22
Carbohydrate: 51g
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23
Sodium: 178mg
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24
Protein: 5g
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25
Fiber: 1g
