Walnut & Honey Olive Oil Cake With Candied Citrus

Name: Walnut & Honey Olive Oil Cake With Candied Citrus
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Ingredients: 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

Total Time

1 Hr, 20 Mins

Serves

Serving Size

1/12th of cake

Meal

Brunch Dessert Snack

Description

This light and airy cake is filled with toasty walnuts and fresh orange flavor.

Ingredients

Cake:

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

Candied oranges:

1 cup thinly sliced and quartered oranges or clementines
1 cup water
1 cup sugar

Glaze:

1 cup powdered sugar
1 1/2 tablespoons orange juice

PREPARATION

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.

NUTRITION

Calories: 380 cal
Total Fat: 18 g
Saturated Fat: 3 g
Polyunsaturated Fat: 5.78 g
Monounsaturated Fat: 8.58 g
Cholesterol: 65 mg
Sodium: 210 mg
Carbohydrates: 51 g
Dietary Fiber: less than 1g g
Total Sugars: 41 g
Protein: 6 g
Vitamin D: 0 mcg
Calcium: 90 mg
Iron: 1 mg
Potassium: 140 mg