Apples and pumpkin signal fall in the Midwest; in California it's walnuts.
Most folks are surprised to find out that California supplies 99 percent of the walnuts used commercially in the United States, and two-thirds of the world supply. Most walnuts that we eat are a hybrid of the English (Persian) walnut.
Walnuts are good for us, according to numerous studies. The walnut is the only nut that contains a significant amount of omega-3 fatty acids.
I stumbled upon this cake idea years ago when I was reading about different uses for olive oil and saw a recipe for an olive oil cake. If butter or oil would work in most cakes, why not use olive oil? Italians have been doing it for centuries.
It is important to use a good quality olive oil that has a fruity flavor with a slight biting peppery taste. A good way to find an olive oil you like is to visit a market or specialty store that has an olive oil bar for tasting. You can try a number of different styles and varieties that can be very helpful in developing your olive oil preferences. I prefer full-bodied extra virgin oil — a pure olive oil may be good for sautéing but won't hold up in the flavor department for this recipe — extra virgin is the way to go here.
Olive oil and walnuts may seem like a strange dessert combination but they shine in this light, slightly fruity and very moist dessert cake. The orange juice adds a citrus component to the walnut flavor and heightens the fruity extra-virgin olive oil flavor. The cake becomes slightly crispy on the outside while remaining moist and rustic-textured on the interior.
Depending upon the season I will serve the cake with a compote of fresh, sliced strawberries, oranges or even peaches. The olive oil and orange juice have a secondary benefit: keeping the cake moist up to a day after baking. In fact, this cake seems to taste better the day after it's made. Enjoy.
