Walnut Honey Cake

• 3 ounces walnut halves (about 3/4 cup)
• Unsalted butter, room temperature, for the pan
• 1 1/2 cups all-purpose flour, plus more for the pan
• 1 cup raw honey, plus 2 to 3 tablespoons more for the glaze
• 1 cup unsweetened applesauce
• 3 large eggs, room temperature
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

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

walnut halves, butter, flour, honey, unsweetened applesauce, eggs, baking soda, salt, ground ginger

Taken from www.epicurious.com/recipes/food/views/walnut-honey-cake-393075 (may not work)