ORANGE-WALNUT CAKE
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
- In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
- In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g
ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT
Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
- In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
- In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
WALNUT-ORANGE CAKE
Provided by Diane Rossen Worthington
Categories Cake Egg Dessert Orange Walnut Winter Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- 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 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.
ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT
Steps:
- Preheat oven to 375°F. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
- In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
- Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners' sugar in a small bowl. Before serving, dust cake with confectioners' sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.
- Nutrition Information
- (Per Serving)
- Calories: 442
- Saturated Fat: 11.5g
- Unsaturated Fat: 11g
- Cholesterol: 55mg
- Carbohydrates: 51g
- Protein: 8.5g
- Sodium: 423mg
- Fiber: 2g
ROSEMARY, OLIVE OIL AND ORANGE CAKE
This is a very light cake, similar to a lemon drizzle but with a ton more flavor. The rosemary and orange add delicious floral notes. A fluted Bundt pan looks especially nice. Prepare the crystallized rosemary sprigs at least 6 to 8 hours (or the day before) before serving the cake, which will keep in a sealed container at room temperature for up to three days.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- At least 6 hours before you plan to ice the cake, prepare the crystallized rosemary: Brush rosemary on all sides with a little of the egg white and then dip it in the sugar, so the needles are lightly coated on all sides. Set aside on a wire rack to dry. Repeat with remaining rosemary.
- Make the cake: Heat oven to 325 degrees Fahrenheit/160 degrees Celsius. Generously grease a 9-inch/23-centimeter Bundt pan with half the butter and refrigerate for 10 minutes. Butter again, generously, and then flour it, tapping away the excess.
- Put olive oil, superfine sugar, orange zest and chopped rosemary leaves in the bowl of an electric mixer fitted with the whisk attachment. Whisk on medium speed until combined, then add eggs, one at a time. Whisk for another minute, until thick, then add sour cream and mix until combined on low speed. Scrape down the sides of the bowl and the whisk.
- Sift flour, baking powder and salt together into a small bowl. Add the dry ingredients to the olive oil mixture and mix until combined. Increase speed to high and whisk for 1 minute.
- Scrape batter into the Bundt pan and smooth the top with a small spatula. Bake for 30 to 35 minutes, or until cake is cooked and a skewer inserted into the middle comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a serving plate. (You may want to trim the cake at this stage, if it rises unevenly, to allow it to sit flat on the plate.)
- Prepare the icing: In a small bowl, whisk together orange juice, lemon juice and confectioners' sugar until smooth. When the cake has cooled, drizzle icing on top, allowing it to drip down the sides of the cake, then top with the crystallized rosemary and serve.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 60 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 158 milligrams, Sugar 40 grams, TransFat 0 grams
OLIVE OIL-WALNUT CAKE WITH POMEGRANATE
Extra-virgin olive oil gives this easy cake richness and a tender crumb. The cake keeps well for several days, as does the syrup, so it makes sense to prepare it in advance. However, wait to add the syrup until the day you serve it.
Provided by David Tanis
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
- Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.
- In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.
- Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.
- Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
- Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
- Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.
ORANGE OLIVE OIL CAKE
Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It's gluten-free and super delicious
Provided by Rosie Birkett
Categories Afternoon tea, Dessert, Treat
Time 1h55m
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Bring a pan of water to the boil. Lower the orange in and cover with a lid, leaving a gap so that a little steam can still escape. Boil gently for 30 mins, then remove from the water and allow to cool slightly. Quarter the orange and remove any pips, then transfer to a blender or food processor, add the lemon juice and zest and blitz to a smooth purée.
- Heat the oven to 180C/160C fan/ gas 4. Oil the sides of a 23cm round cake tin and line the bottom of the tin with baking parchment.
- Sieve the almonds, polenta, baking powder and ½ tsp salt into a large bowl and mix together thoroughly. Whisk the eggs and sugar in the bowl of a stand mixer until really pale and fluffy, about 4 mins. With the mixer still whisking, slowly pour in the olive oil in a steady stream so that the mixture doesn't split. Once incorporated, scrape in the orange purée and whisk to combine, then add the dry ingredients, combining until you have a smooth batter. Pour the batter into the cake tin and bake for 55 mins to 1 hr 5 mins until a skewer inserted into the middle comes out clean.
- Cool in the tin on a wire rack while you make the syrup. Combine the sugar, orange juice, lemon juice, cardamom and 30ml water in a pan. Bring to the boil, stirring until the sugar has dissolved, then add the rosemary. Turn off the heat and infuse for at least 30 mins.
- Use a skewer to poke holes in the top of the cake, then pour over the syrup. Allow to settle for 5 mins or so, then slice and serve with some natural yogurt or crème fraîche, if you like.
Nutrition Facts : Calories 537 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
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