Orange-Walnut Cake
- Comments()
- Yield Serves 8
Ingredients
- 1/2 cup olive oil, plus more for pan
- 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
- 1 cup walnuts
- 1 tablespoon freshly grated orange zest, plus more for garnish
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup packed light-brown sugar
- 3/4 cup fresh orange juice
- Confectioners' sugar, for garnish
- 1 cup low-fat Greek yogurt
- 2 tablespoons confectioners' sugar
Directions
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Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
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In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
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Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
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In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
I used cara-cara oranges and for the last tablespoon of juice substituted Grand Marnier. I love the subtle taste of the coarse salt -- and next time I will add dark chocolate chips. I think this might work well with gluten-free flour because there are so many nuts.
I used cara-cara oranges and for the last tablespoon of juice substituted Grand Marnier. I love the subtle taste of the coarse salt -- and next time I will add dark chocolate chips. I think this might work well with gluten-free flour because there are so many nuts.
It would be ever so helpful to have the nutritional information on these recipes, particularly the calories per serving.
I just had my first piece and I love it. Favorite things: the beautiful, subtle orange flavor; the cake isn't overly sweet; and the yogurt is fantastic with it (I'm not a big fan of icing). The confectioner's sugar on top was a lovely touch too. Well, I must say, I was a bit skeptical but I'm happily very impressed!
left out the walnuts b/c making it for someone w/ nut allergies, subbed butter for the olive oil b/c i like butter. it was yummy :) the orange oil from the zest has an interesting aftertaste, but it's not unpleasant. in all, i found the recipe very forgiving for modifications. the yogurt/sugar/orange topping is terrific.
Loved that not a single stick of butter was used to make this easy, delicious cake! The yogurt added a nice, slightly tart touch.