Spice Walnut Cake
Ingredients
- 1 1/4 cups walnuts coarsely chopped, divided
- 1 1/2 cups pastry flour, whole wheat ⓘ
- 1/2 cup barley flour or you can use oat flour, or regular white flour ⓘ
- 2 teaspoons baking powder
- 1 teaspoon cinnamon ground
- 3/4 teaspoon cloves, ground ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon nutmeg ground ⓘ
- 1/4 teaspoon salt ⓘ
- 2 large eggs at room temperature ⓘ
- 1/2 cup brown sugar packed, or up to 3/4 cup if you prefer sweeter
- 23 cup greek yogurt ⓘ
- 3 teaspoons orange zest freshly grated ⓘ
- 1/2 cup orange juice prefer fresh ⓘ
- 4 tablespoons olive oil ⓘ
- 1/2 cup orange juice prefer fresh ⓘ
Instructions
- For the cake:
- Preheat oven to 350F.
- Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
- Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, 6 to 8 minutes.
- Transfer to a plate to cool.
- Reduce oven temperature to 325.
- Add whole wheat pastry flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl, whisk until well mixed.
- Add eggs and brown sugar in a medium bowl, whisk until thoroughly blended.
- Mix together yogurt, 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, mixing well in between until just incorporated.
- Fold in 1 cup of the walnuts.
- Pour the batter evenly into the prepared baking dish.
- Bake the cake until a wooden stick inserted into the center comes out almost clean, with just a few moist crumbs on, 38 to 46 minutes.
- For the syrup:
- Meanwhile, stir in 13 cup orange juice, 4 tablespoons of brown sugar, orange zest strip and cloves in a small heavy saucepan, bring to a boil over medium-high heat, stirring often.
- Reduce heat to maintain a gently simmer and cook until thickened, about minutes (you will have a scant 13 cup); remove the zest and cloves.
- Allow to cool.
- When the cake is baked, transfer the pan to a wire rack.
- Using a wooden stick, pierce the top in about 20 places and brush the syrup over the cake 4 or 5 times, allowing it to seep in each time.
- Sprinkle with the remaining 1/4 cup walnuts and allow to cool completely, loosen the edges with a knife.
- Cut into 16 squares.
Nutrition & Diet Analysis (per serving)
967
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).