Preheat oven to 170° C. Line a 7 inch round baking tin with parchment paper.
Place the whole wheat flour, walnuts and crystallised ginger in bowl of food processor. In short pulses, grind to a fine meal. (Do not over process or else the nuts will release oil)
Add the baking powder and salt, process briefly to mix. Reserve in a bowl.
In a large bowl, beat eggs and brown sugar until light and fluffy, about 5 minutes. Add vanilla extract and beat again.
Beat in the honey briefly, followed by the orange zest, Milk and Sunsolite oil.
Gently fold in the reserved dry mix, and then the grated apple and chopped walnuts (50gm) until the mixture is uniformly moistened. Don’t overmix.
Transfer batter into prepared tin, and bake for about 1 – 1/4 hours until a tester comes out clean.
Allow to cool in tin, then gently turn out onto rack to cool.
Serve warm or cold. The flavours mature even more the next day. Keep refrigerated.
Ingredients
125 gm whole wheat flour
125 gm whole walnuts, toasted
25 gm grated ginger
½ teaspoon baking powder
Pinch of salt
3 egg whites
25 gm brown sugar (Since its only 25gm, it should be fine also its IMP to beat the egg)
