wholeliving

Orange-Walnut Cake

This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.
Body+Soul, 2008
  • Yield Serves 8
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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Recipe Reviews

Reviews (6)

  • emotikingirl 2 Mar, 2011

    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.

  • emotikingirl 2 Mar, 2011

    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.

  • wandereux 22 Jan, 2011

    It would be ever so helpful to have the nutritional information on these recipes, particularly the calories per serving.

  • wandereux 22 Jan, 2011

    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!

  • cirone 27 Jun, 2010

    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.

  • Tiffany_Sun 25 Dec, 2009

    Loved that not a single stick of butter was used to make this easy, delicious cake! The yogurt added a nice, slightly tart touch.