Walnut Olive Oil Cake
Serves 8.
• 6 oz.chopped walnuts
• 1 c. all-purpose flour
• 1 tbsp. baking powder
• 4 medium eggs
• 1 1/2 c. sugar
• Juice of 1 medium orange, about 1/2 c.
• Zest of 1 medium orange, finely chopped
Recipe: Walnut Olive Oil Cake
September 10, 2014 at 7:18PM
• 1/2 c. olive oil
• Powdered sugar, for garnish
• Whipped cream, optional
Directions
Preheat oven to 350 degrees. Spray a 9-inch diameter spring-form pan with olive oil spray on the bottom and sides. In a food processor fitted with the metal blade, process walnuts until they are finely ground, almost like bread crumbs. Combine the ground walnuts, flour and baking powder in a mixing bowl, and set aside.
Using an electric mixer on medium speed, beat the eggs until they are frothy. Gradually add the sugar and beat the mixture until it is light, thick and pale yellow, about 4 minutes. Gradually add the walnut-flour mixture; then add the orange juice, orange zest and olive oil, mixing just to combine.
Transfer the batter into the spring-form pan; place on a rimmed baking sheet. Bake 50 to 60 minutes or until a skewer comes out clean. Cool cake completely in pan on a rack. Release the sides of the pan. Place the cake on a serving platter and sprinkle powdered sugar in a decorative pattern on top. Slice and serve with whipped cream, if desired.
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