Walnut Orange Cake
This variation of an olive oil cake is full of citrusy goodness!
Walnut Orange Cake
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
American
Ingredients
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1 1/2 C. Chopped Walnuts
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1 C. All-Purpose Flour
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1 Tbsp. Baking Powder
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4 Large Eggs
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1 1/2 C. Granulated Sugar
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1/2 C. Fresh Orange Juice
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2 tsp. Orange Extract
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1/2 C. Blood Orange Fused Olive Oil
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Powdered Sugar
Directions
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.
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.
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.
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.
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.
I saved this recipe a while ago and finally made this cake for my family after buying the Blood Orange Fused Olive Oil and Orange Extract from your store. It was delicious, everyone loved it! Thank you for sharing, I can’t wait to make it again!