This is a different take on the regular orange cake, which I usually find as very dry.  This has a nice crunch, stays moist, and a great combination of orange and walnut.  Easy to make and very simple on the eye but your taste buds will love it.  Great for Christmas or thanksgiving, very wintery dessert, but light enough to be served at any time.  Can’t go wrong with a citrus based cake that is subtle, and with the walnuts a healthy alternative.

Time:

About 60 minutes

Serves:

10

Good for:

• A tea of coffee break
• For those who appreciate a not-to-sweet dessert
• Great for winter holidays, easy enough to make many times

Ingredients:

• 1 Cup all-purpose flour
• ½  Cup walnuts
• ½  tspn baking powder
• ½  tspn baking soda
• ¼  tspn salt
• 1 stick unsalted butter (½ Cup), room temperature
• ½  Cup sugar
• 1 tablespoon finely grated orange zest (only the outer orange skin and not the white part), about 1 large orange
• 2 large eggs, room temperature
• ½  Cup orange juice, freshly squeezed (about 1 – 1 ½ large)

Kitchen things you’ll need:

• A spring cake pan (8” or 9”)
• Food processor
• Large bowl
• Parchment paper

Making it:

• Preheat oven to 350 ˚F (175 ˚C). Spray with non-stick cooking spray or butter an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
• Into a food processor put the flour, walnuts, baking powder, baking soda and salt and process for about two minutes, until finely ground. Put that in a bowl and keep it on one side for later.
• Into the same processor add the butter, sugar and orange zest. Process for a minute then add both eggs and process for a few more seconds until the mixture is smooth, make sure you get all the butter mixed in.
•  Add half the ground flour mixture to the wet mix and process for 10 seconds.
•  Add the orange juice and process for another 10 seconds.
•  Add the remaining flour mixture and process for additional 10 seconds, until everything is combined well.
• Transfer the batter into the prepared pan, spread evenly and bake in the middle rack of the oven for 35 minutes (if using 8-inch pan) and 30 minutes (if using 9-inch pan) or make sure with a tooth pick that the middle is cooked (comes clean).
• Cool for a bit then serve, best when it is fresh from the oven warm.

Tips/notes:

• Garnish with long curled orange peals.
• Top with icing sugar and cinnamon if you want a little more sweetness.
• I usually put half of the walnuts unprocessed (i.e. whole) to give more of a crunch in the cake.
• Works well with almond flower for a gluten free option.