Prepare split pea purée: Add 2½ cups water to 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 the split peas using a blender, food processor, potato masher or fork. 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, raisins 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.
