Walnut Orange Cake

Directions

1. Preheat oven to 350F. Spray a 9-in diameter springform pan with nonstick olive oil spray. Place a round of parchment in the bottom of the pan, and also spray the paper with the nonstick spray.
   

2. Pulverize the walnuts in a food processor until the nuts are fairly finely ground — but not so ground up as to be powdery. Combine ground walnuts, flour, and baking powder in a medium mixing bowl; set aside.
   

3. Using a mixer with its whisk attachment, beat the four eggs in large mixing bowl until they become frothy (about 2 min). Gradually pour in the sugar, whisking until the sugar-egg mixture is light, thick, and pale yellow (about 4 min). Add the walnut-flour mixture, a little at a time; then add the orange juice, orange extract, and olive oil, continuing to beat until mixture is just blended.
   

4. Transfer cake batter to the prepared springform pan. Place the pan on a rimmed baking sheet, and bake the cake until a toothpick inserted into the center of the cake comes out clean, about 60 min.
   

5. Cool cake completely in pan on rack, 1 hour or more. Release springform pan sides. Gently invert the cooled cake onto a cake plate or platter, and gingerly remove the parchment paper from what was previously the bottom of the cake. Sprinkle powdered sugar atop cake and serve.