Preheat oven to 350 F (not convection).  Oil a 10 inch tart pan, sprinkle it with flour and then discard the excess flour.  NOTE: you could also use an 8inch cake pan with a well-oiled parchment bottom or a spring form pan but if the cake cooking pan is narrower than 10 inches you will need to add 10-15 minutes in cooking time.

In a large mixing bowl combine the hemp seed, walnut meal, about 1/3 of all the sugar, and the flour.

In a stand mixer or with a handheld mixer, beat the egg whites, slowly adding the remaining sugar and then the honey, until stiff peaks form.  Stir in the vanilla extract.

Whip the egg whites until stiff peaks form.

Using a spatula, transfer about 1/3 of the egg white mixture to the nut meal and stir well to combine and “lighten” the mixture.

Gently fold in the remaining egg white mixture.  Do not over mix this.

Pour the mixture into your prepared tart pan or similar cooking vessel, smooth over the top, and bake for 25 minutes turning once halfway through.

Now Bake at 350 F.

Remove from oven and let cool on a wire rack.  Once cooled, remove it from the pan.