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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 10 |
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Directions: Preheat oven to 350F with rack in center. Spread walnut halves in a
single layer on a rimmed baking sheet. Toast in oven until fragrant,
tossing occasionally, 5-7 minutes. Transfer nuts to a plate; let cool.
Pulse nuts in a food processor until finely chopped, about 10 times. Set
aside.
Butter and flour an 8 1/2 inch springform pan; set aside. In a large bowl,
combine honey and applesauce; shisk until honey is mostly dissolved. Add
eggs, and whisk until fully combined.
Into a medium bowl, sift together flour, baking soda, salt and ginger.
Stir into honey mixture. Using a rubber spatula, fold in walnuts.
Pour batter into prepared pan. Bake cake until golden brown on top and a
cake tester comes out clean, about 55 minutes.
Transfer pan to a wire rack; let cool until sides of cake begin to pull
away from pan, about 15 minutes. remove cake from pan, and place on a
serving plate. while cake is still warm, use an offset spatula to gently
spread remaining honey on top as a thin glaze. Serve warm.
Contributor: Martha Stewart Living
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