This light and airy cake is filled with toasty walnuts and fresh orange flavor.
1 cup all-purpose flour, plus additional for dusting the pan
1 cup California walnuts, toasted
2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs, separated
2/3 cup honey
1/2 cup plain Greek yogurt
1 teaspoon vanilla
Finely grated zest of 1 orange
1/2 cup extra-virgin olive oil, plus additional for greasing the pan
1 cup thinly sliced and quartered oranges or clementines
1 cup water
1 cup sugar
1 cup powdered sugar
1 1/2 tablespoons orange juice
Preheat oven to 325°F. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of the pan and lightly oil parchment. Dust the bottom and sides with flour and shake off excess; set aside.
Measure flour, then place a few tablespoons into the bowl of a food processor with walnuts. Process until it’s the texture of coarse sand, being careful to not overprocess. Add the remaining flour, baking powder and salt; pulse several times to mix.
Beat the egg whites in a medium bowl with a hand mixer or whisk attachment until stiff peaks form.
Place egg yolks in another bowl and whisk in honey, yogurt, vanilla and orange zest. Slowly add the flour mixture, beating at low speed.
With mixer running on low speed, drizzle in olive oil and beat for 1 to 2 minutes to combine. Using a rubber scraper, lightly fold in beaten egg whites in 3 batches. Spread batter in prepared cake pan and place pan on a baking sheet. Place on the center rack in the oven and bake for 50 to 55 minutes or until a skewer inserted in the cake comes out clean. Let cool.
While cake is baking, prepare candied oranges. Bring oranges, water and sugar to a boil in a medium saucepan. Reduce heat to medium and cook at a low boil for 15 minutes. Remove oranges with a slotted spoon to a parchment-lined baking sheet and let cool.
Whisk together glaze ingredients in a small bowl. When cake is cool, drizzle with glaze and top with oranges.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
These Strawberry-Walnut Lollipops showcase fresh California strawberries filled with a delicious chocolatey center that’s based on a blend of California walnuts, cocoa, dates, vanilla, and a pinch of orange zest. And then, of course, it’s all enjoyed on lollipop sticks.
Looking for the perfect nostalgic sweet treat for the warm summer months? Frozen bananas dipped in chocolate and sprinkled with walnuts are the answer!
