Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) springform cake pan, line bottom with a parchment round, and flour the pan.
In a large bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt.
In a measuring cup, or separate bowl, whisk together eggs, egg white, honey, and yogurt. Set aside until needed.
In the bowl of a stand mixer, using the paddle attachment, cream the butter until creamy and smooth; about 1 minute.
Add in the Redpath® Organic Granulated Sugar, cream on medium-high speed until pale and fluffy; about 2 minutes. Add in the applesauce. Blend until fully incorporated.
On low speed add in the dry ingredients, and the brandy; mix until just combined. Increase speed to medium, creaming mixture until completely blended; about 2 minutes. Scrape down the sides of the bowl every 30 seconds.
Gradually pour in half of the egg mixture while mixing on low speed. Increase speed to medium and blend until fully incorporated into the batter. Repeat process with the remaining egg mixture.
Transfer the cake batter into the prepared pan. Smooth out the top with an offset spatula. Evenly sprinkle the Redpath® Turbinado Sugar over the surface of the cake.
Place into the preheated oven and bake for 30 to 35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove cake from the oven. Let cake cool in pan; 10 minutes. Run a small knife or offset spatula around the cake to loosen. Release the sides of the springform pan. Remove cake from the pan and place onto a wire cooling rack to cool completely.
Place onto the desired platter. Dust lightly with Redpath® Icing Sugar.
