Spiced Mandarin Orange Walnut Cake

This eggless cake is super moist with a light spiced flavour that perfectly beckons the Fall season. 

Spiced Mandarine Orange and Walnut Cake

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon cardamom 

1 cup chopped walnuts, divided

3/4 cup caster sugar

1/3 cup vegetable oil

freshly grated orange zest from 1 orange

1 cup milk

1 tablespoon vanilla extract

1 teaspoon white vinegar

2 small cans mandarin oranges, well-drained and roughly chopped

Preheat oven to 350ºF. Lightly grease and flour and 9-inch spring form pan and line the bottom with baking parchment paper.

In a large bowl, combine flour, baking soda, salt, British mixed spice, cardamom and half of the chopped walnuts. Set aside.

In a medium bowl, whisk the sugar and oil together. Add the freshly grated orange zest and give a gentle stir. Now add the milk, vanilla extract and vinegar. Combine the wet ingredients with the dry ingredients. Fold in the chopped mandarin oranges until just mixed.

Pour the batter into the prepared spring form tin. Spreading the batter evenly. Bake for 30 to 45 minutes or until cake springs back when you touch it or a toothpick inserted in the centre comes out clean. 

Cool completely on a wire rack in springform tin.

Once cake has completely cooled; drizzle with an orange drizzle and scatter the remaining walnuts on top.  

Notes: you may replace the caster sugar with coconut sugar.  

Orange Drizzle

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1 cup icing sugar

1/2 teaspoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

Whisk icing sugar, zest and orange juice together in a small bowl until smooth. Drizzle over cooled cake.

Notes: Icing sugar is also called confectioner's sugar and powdered sugar. You may adjust the orange juice according to how thick or how thin you prefer the drizzle. 

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