A simple, slightly crunchy cake recipe. With flavors of walnuts and orange this is a great Summertime or anytime desert. Enjoy!
Yield: Makes 8 to 10 servings
- Nonstick olive oil spray
- 1 1/2 cups chopped walnuts
- 1 cup all purpose flour
- 1 tablespoon baking powder
- 4 large eggs
- 1 1/2 cups sugar
- 1/2 cup fresh orange juice
- 1 tablespoon finely grated orange peel
- 1/2 cup B.R. Cohn Mandarin Orange Olive Oil
- Powdered sugar
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and B.R. Cohn Mandarin Orange Olive Oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
B.R. Cohn Winery
15000 Sonoma Highway, Glen Ellen, CA 95442