Walnut and honey breakfast cake

This lovely cake was made on the weekend and it's almost all eaten.  It is special because it used eggs I collected from our own hens, applesauce made from apples grown by friends, along with local walnuts and honey from the farmer's market. I was inspired by the Greek celebration Finikia cookies which feature orange, honey and ground walnuts. A heavenly combination. This cake is so moist, only mildly sweetened with apples and honey and makes a wonderful gluten free breakfast. It is perfectly accompanied with a generous dollop of tart yoghurt or a slather of butter... 

. Walnut + Honey Breakfast Cake .

3/4 cup walnuts (plus 1/4 cup extra for garnishing)
3 eggs, separated
1 cup unsweetened apple puree
1/2 cup honey
zest and juice of an orange
pinch of cinnamon
3/4 cup rice flour 
1/4 cup arrowroot flour
1/2 cup buckwheat flour
2 teaspoons baking powder
pinch of sea salt

Preheat a moderate oven (180'c). Lightly roast walnuts on a tray in the oven until golden and fragrant, shaking once or twice. Grind walnuts in a food processor or by hand with a mortar and pestle. Combine walnuts in a large bowl with egg yolks, apple puree, honey, orange zest and juice and mix until combined. In a smaller bowl whisk flours, spice and baking powder together. Gently stir flours into wet mixture. In another clean bowl whisk egg whites until frothy. Fold into batter. Pour into a paper lined baking tin and bake for 45 minutes or until golden and an inserted skewer comes out clean. Cool in tin. Garnish with extra chopped walnuts and a drizzle of honey.