Ingredients

Makes one 8 1/2-inch 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

　　

Step 1

Preheat the oven to 350°F, with a rack in the center. Spread the walnut in a single layer on a rimmed baking sheet. Toast in the oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer to a plate; let cool. Pulse in a food processor until finely chopped.

　　

Step 2

Butter and flour an 8 1/2-inch springform pan; set aside. In a large bowl, combine the honey and applesauce; whisk until the honey is mostly dissolved. Add the eggs, and whisk until fully combined.

　　

Step 3

Into a medium bowl, sift together the flour, baking soda, salt, and ginger. Stir into the honey mixture. Using a rubber spatula, fold in the walnuts.

　　

Step 4

Pour the batter into the prepared pan. Bake the cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.

　　

Step 5

Let cool on a wire rack until the sides of the cake begin to pull away from the pan, about 15 minutes. Unmold onto a serving plate. While it is still warm, use an offset spatula to gently spread the remaining honey on top. Serve warm.

　　

FIT TO EAT RECIPE

Step 6

(Per serving)

　　

Step 7

Calories: 278

　　

Step 8

Fat: 8g

　　

Step 9

Cholesterol: 58mg

　　

Step 10

Carbohydrate: 51g

　　

Step 11

Sodium: 178mg

　　

Step 12

Protein: 5g

　　

Step 13

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.