Walnut Cake

This walnut cake is superb. With a delicate super moist texture and a rich, orange flavour; I couldn't imagine icing this gem as it is perfect as is. Lovely with a cup of tea or coffee however more profound when served for a special occasion.   

Walnut Cake

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350g/12oz of chopped walnuts

225g/8oz all purpose flour

1 tablespoon baking powder

4 large eggs

350g/12oz sugar

115ml/4fl oz freshly squeezed orange juice
grated rind of 1 orange 

115ml/4fl oz extra virgin olive oil

powdered icing sugar for decoration

Preheat oven to 350ºF/180ºC.

Lightly butter and flour a springform cake tin. Line the bottom with baking parchment paper. Set aside

Grind the walnuts in a food processor or blended until finely ground but not powdery.

In a bowl, combine walnuts, flour and baking powder. Set aside.

With an electric mixer beat the eggs in a large bowl until nice and frothy, about 2 minutes. Gradually add in the sugar and beat until light and thick and pale yellow, about 4 minutes. Gradually add in the flour mixture; then the orange juice, grated orange rind and olive oil. Beat until just blended. 

Pour the batter into the prepared springform baking tin. Place on a baking tray and bake until cake tester or skewer comes out clean, about 1 hour. Cool cake completely in the tin on a wire rack. Gently run a rubber spatula along the sides then carefully release the pan sides. Invert the cake onto a plate or cake platter and remove the baking parchment. Sprinkle with the powdered icing sugar. Serve. 

Notes: I gave the cake an extra 5 minutes. A kitchen scale will help with making the conversions into cups. I have a few European measuring cups which are handy, so I used those. 


Hope everyone is having a good week. - JD