*Preparing split pea purée: Add 2 ½ times the amount of water as split peas. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè split peas with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.
Preheat oven to 350°F.
In a large mixing bowl, beat purée, peanut butter, honey, and brown sugar until blended. Beat in eggs and egg white. Stir in vanilla extract.
In a separate bowl, stir together cinnamon, baking soda, salt and flours.
Add flour mixture to peanut butter mixture along with peanuts, currants and apple. Mix well.
Turn into a greased 13 x 9-inch baking pan. Bake until a knife inserted in center of cake comes out clean, about 25 minutes.
Let cake cool before cutting into squares. Serve warm with vanilla ice cream.