This walnut-orange cake can be made in an absolute flash! Made with ingredients that you have on hand, you will be eating this nutty cake before your load of laundry is done. I think that the olive oil makes this cake really delicate and light. It reminds me a bit of a great breakfast muffin. I do not want to admit how much of this cake that I personally ate, but I did share it with my friend (the other art teacher on campus).
Bon Appetit suggests that the cake would be delicious with just a dollop of lightly sweetened whipped cream, and that it can be served for breakfast, brunch, or tea, or after dinner. So... basically you can eat it all day, every day!
Walnut-Orange Cake 8 to 10 servings
1-1/2 cups chopped walnuts
1 cup unbleached 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 olive oil
Nonstick olive oil spray
Preheat oven to 350ºF. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan; spray parchment.
Grind walnuts in processor (or little hand operated grinder... I do not have a processor) until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl.
Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture, then orange juice, orange peel, and olive oil, beating until just blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
Run knife around pan sides to loosen cake. Release pan sides. Carefully invert cake onto platter and remove parchment. Sift powdered sugar over cake.