Orange and Walnut Spice Cake
I’m going to start this recipe by saying I love nuts, all kinds of them but walnuts and almonds in particular are my absolute favorite. All nuts have good nutritional qualities but I prefer walnuts over almonds in the cakes and brownies. They have a very nice, nutty flavor especially when toasted slightly. And if you love walnuts like I do, then, you are in for a treat! I baked this cake on Saturday and savoring the last piece while writing out this post on Sunday.
This is a traditional Greek cake full of delicious zesty orange, warm spices and toasted walnuts. The combination is way too irresistible and, therefore, don’t expect this cake to be around for more than a day. The cake is quite simple to make and is not overly on the sweet side even though it is drenched in syrup. It’s very rare that I make a cake with sugar drizzle but this one is just too good to skip. The original recipe for this cake can be found here in case you are interested. It makes a delicious treat anytime of the day to be enjoyed with a cup of freshly brewed coffee or tea.
Today will be my last post for 2017 as I am traveling to India in next couple of days. I still have packing to do and don’t want to be rushed and stressed at the last minute. I thank all of you for visiting my site and taking a moment to read my blog posts and leave me feedback! It really means a lot! Those of you who have chosen to remain silent or anonymous so far for any reason, consider taking a moment next time you visit and leave me a comment. I would love to hear from you. Stay safe and be happy. Wishing you a merry Christmas and wonderful new year!
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Moist and decadent orange spice cake studded with walnuts.
- 1 tbsp. finely grated orange rind
- (86 g)3/4 cup sorghum
- (112 g)3/4 cup sweet rice flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2/3 cup low-fat Greek yogurt
- 2 teaspoons freshly grated orange zest
- 1/3 cup orange juice
- 1/4 cup extra virgin olive oil
- 1 1/4 cup walnuts, divided
- 3/4 cup packed brown sugar
- 2 eggs
- 1/3 cup orange juice
- 2 tbsp. light brown sugar
- 2 cloves
- 1 small strip orange zest
- Preheat the oven to 350°. Coat an 8 or 9" square with oil and sweet rice flour, shaking out the excess.
- Arrange the walnuts on a baking sheet and toast in the oven, shaking once or twice, until golden-brown, about 7- 10 minutes.
- Remove from the oven and cool completely. Chop finely or grind in a nut grinder.
- Reduce oven temperature to 325 degrees .
- In a large bowl, whisk together sorghum, sweet rice flour, baking soda, nutmeg, cinnamon, cloves, salt and baking powder
- Beat together eggs and brown sugar in a medium bowl until creamy. Combine yogurt with orange zest and juice in a small bowl and stir until smooth.
- Gradually whisk into the egg mixture along with oil.
- Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just combined.
- Fold in 1 cup of the walnuts.
- Spread the batter into the prepared pan.
- Bake the cake until a wooden skewer or toothpick inserted into the center comes out with clean, 35 to 40 minutes. After 1/2 time cover the edge of the cake with a 2-3" strip of foil to prevent over browning).
- Meanwhile prepare syrup, combine orange juice, brown sugar, orange zest strip and in a small heavy saucepan.
- Bring to a boil over medium high heat, stirring a few times. Adjust heat to medium to maintain a simmer and cook until thickened, 4-5 minutes. Remove the zest. Let cool.
- When the cake is done, let cool in pan for 10 minutes, turn out on wire rack placed over a parchment paper (to catch syrup and crumbs). Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time.
- Sprinkle with the remaining ¼ cup walnuts and let cool for 30 minutes.
- Transfer the cake to a plate and cut into 12 or 16 squares.
- Enjoy warm or at room temperature.
This post is linked to CookBlogShare.