WALNUT, OLIVE OIL AND ORANGE CAKE

Serves 8.

• Olive oil, for baking pan

• 6 oz. chopped walnuts

• 1 c. flour

• 1 tbsp. baking powder

• 4 medium eggs

• 11/2 c. sugar

• Zest of 1 medium orange, finely chopped

• Juice of 1 medium orange, about1/2c.

•1/2c. extra-virgin olive oil

• Powdered sugar, for garnish

Directions

Preheat the oven to 350 degrees. Oil a 9-inch springform pan with olive oil.

Process the walnuts in a food processor fitted with the metal blade, until they are finely ground, almost like bread crumbs.

In a medium mixing bowl, combine the ground walnuts, flour and baking powder and set aside.

With an electric mixer on medium speed or in a food processor with the metal blade, beat the eggs until they are frothy. Slowly add the sugar and beat the mixture until it is light, thick and lemon-colored. Slowly add the flour mixture and then add the orange zest, orange juice and olive oil, mixing just to combine.

Pour the mixture into the springform pan and bake for 50 to 60 minutes or until a skewer comes out clean. Cool and remove the sides of the pan. Place the cake on a serving platter or cake plate and sprinkle powdered sugar in a decorative pattern on top. Slice and serve.

Nutrition information per serving:

Calories506Fat30 gSodium211 mg

Carbohydrates56 gSaturated fat4 gCalcium138 mg

Protein8 gCholesterol93 mgDietary fiber2 g

Diabetic exchanges per serving: 1 bread/starch, 2½ other carb, 1 medium-fat meat, 5 fat.