ORANGE-WALNUT CAKE
This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
- In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
- Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
- In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.
Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g
WALNUT-ORANGE CAKE
Provided by Diane Rossen Worthington
Categories Cake Egg Dessert Orange Walnut Winter Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
- Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
- Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
- Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
WILLIAMSBURG ORANGE CAKE
This is a lovely orange cake for when company calls.
Provided by Carol
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan, two 9-inch round cake pans, or three 8-inch round cake pans.
- In a large bowl, combine cake flour, sugar, baking soda and salt. Mix in butter, shortening, buttermilk, eggs, raisins, nuts, orange zest and vanilla. Beat with an electric mixer for 3 minutes on high speed. Pour batter into prepared pan.
- Bake in preheated oven until a toothpick inserted in center of cake comes out clean. Bake 9x13 inch pan 45 to 50 minutes, or layers 30 to 35 minutes. Allow to cool, and frost with Williamsburg Butter Frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 42.6 g, Cholesterol 45.4 mg, Fat 11.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 4.6 g, Sodium 272.8 mg, Sugar 23.3 g
PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE
Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Number Of Ingredients 12
Steps:
- Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
- In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
- In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
- Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
- Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.
ORANGE WALNUT CAKE
This mildly orange flavored cake can be topped with an orange icing and dotted with candied orange peel, if desired. It can be eaten the same day as it is baked and tastes delicious. TIP: For easy removal from pan, grease pan and then line bottom with waxed or parchment paper. Recipe is from: My Great Recipes Card 90
Provided by na 2309
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream butter and sugar until blended.
- Add eggs, one at a time, beating well after each addition.
- Mix flour and baking powder well.
- Add to first mixture, mixing well.
- Add orange rind, orange juice, walnuts, and raisins, stir until well combined.
- Pour batter into greased and floured loaf pan.
- Bake at 350 for about 50 minutes or until pick inserted in center comes out clean.
- Cool in pan for about 15 minutes.
- Remove from pan, wrap in foil.
Nutrition Facts : Calories 5384.4, Fat 245.3, SaturatedFat 127.4, Cholesterol 1232, Sodium 2511.1, Carbohydrate 781.2, Fiber 28.1, Sugar 535.2, Protein 70.8
ORANGE WALNUT CAKE
Steps:
- Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
- In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
- Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
- While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
- Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.
WALNUT ORANGE COFFEE CAKE
My sister gave me this recipe about 40 years ago, and I still make it often. Whenever I take it to a gathering, there's rarely a crumb left - everyone loves the delightful orange flavor. -Janice Satanek, Hermitage, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 12-15 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, stir oats and orange juice until softened; set aside. In a bowl, cream butter and sugars; beat in eggs and vanilla until well combined. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with oat mixture. Stir in walnuts and orange zest. Pour into a greased 13x9-in. baking dish. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean., In a small saucepan, combine brown sugar, butter, orange zest and juice. Bring to a boil; reduce heat. Cook for 1 minute. Remove from the heat; stir in coconut and walnuts. Gently spread over warm cake. Broil 4 in. from the heat for 2 minutes or until the topping is bubbly.
Nutrition Facts : Calories 614 calories, Fat 32g fat (16g saturated fat), Cholesterol 69mg cholesterol, Sodium 413mg sodium, Carbohydrate 77g carbohydrate (57g sugars, Fiber 3g fiber), Protein 8g protein.
ORANGE WALNUT CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h45m
Yield 1 large cake, serving 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a nine-inch springform baking pan.
- Sift flour, baking powder, baking soda and salt together and set aside. Beat the butter and one-and-a-third cups of the sugar together until light, then beat in the eggs. Add the flour alternately with one cup of the orange juice. Fold in the walnuts and orange rind.
- Spread batter in prepared pan and bake about 1 hour and 10 minutes, until browned and a cake tester comes out clean.
- Shortly before the cake is finished baking, simmer the remaining one-fourth cup of orange juice with the remaining sugar and the liqueur until the mixture is reduced to about three tablespoons and is syrupy.
- As soon as the cake is done, poke it about a dozen times with a skewer, then brush the warm glaze over it. Allow to cool completely before removing from the pan.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 44 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 125 milligrams, Sugar 27 grams, TransFat 1 gram
ORANGE WALNUT COFFEE CAKE WITH ORANGE GLAZE
Easy to make tasty orange cake starting with a yellow cake mix, and baked in a spring form pan for pretty presentation. From Family Circle Fast Meals Cookbook, a treasured 1972 cook book from my collection.
Provided by foodtvfan
Categories Breads
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch spring form pan; flour lightly, tapping out excess flour, or use pan release recipe #78579.
- Combine cake mix, orange zest, orange juice and water in a large mixer bowl.
- Beat the batter according to package directions.
- Stir in walnuts. Pour into prepared pan.
- Bake in preheated oven for 50 minutes, or until top springs back when lightly pressed with fingertip.
- Cool in pan on a wire rack 10 minutes. Loosen cake around edge with a knife; release spring, and carefully lift off side of pan.
- Place cake on a wire rack; cool completely.
- Remove cake from metal base; place on a serving plate.
- Glaze:.
- Blend sifted icing sugar and orange juice together. (Place sifter over mixing bowl.).
- Stir in 1 Tablespoon more orange juice, a little at a time, until glaze is thin enough to pour from a spoon.
- Spoon over top of cake, letting mixture drizzle down side. A slotted spoon is great for drizzling.
- Sprinkle thin orange peel strips, or grated orange zest, over top of cake for garnish (optional).
Nutrition Facts : Calories 390.9, Fat 12.2, SaturatedFat 1.6, Cholesterol 1.3, Sodium 420, Carbohydrate 67.9, Fiber 1.3, Sugar 44.1, Protein 4.1
ORANGE-DATE-WALNUT PASSOVER CAKE
Provided by Joan Nathan
Categories dinner, dessert
Time 1h15m
Yield At least 12 servings
Number Of Ingredients 10
Steps:
- Make a sugar syrup by stirring 1 1/2 cups of sugar into 1 1/2 cups of water in a heavy saucepan. Bring to a boil, then lower heat and simmer, uncovered, for 40 minutes, or until syrup is reduced to 1/3 of its original volume. Meanwhile, heat oven to 350 degrees and grease a 9-by-13-inch cake pan.
- Coarsely grate rind of oranges. Then juice oranges, reserving juice and peel, and discarding any pith that remains. Combine reserved juice with enough prepared orange juice to make 2 cups.
- In a bowl, beat eggs with remaining 1 1/2 cups sugar. Add orange juice and oil, and continue mixing. Stir in salt, matzo meal, walnuts, dates and orange peel. Turn into greased pan and bake for 45 minutes or until golden. Cut into 2-inch diamonds in pan.
- Stir liqueur into sugar syrup and pour over hot cake. Let sit a few hours before serving.
Nutrition Facts : @context http, Calories 608, UnsaturatedFat 26 grams, Carbohydrate 82 grams, Fat 30 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 85 milligrams, Sugar 69 grams, TransFat 0 grams
APPLE-WALNUT CAKE WITH ORANGE GLAZE
I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it's also great as a special breakfast or brunch item. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.
Nutrition Facts : Calories 316 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
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WALNUT-ORANGE CAKE RECIPE | BON APPéTIT
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5/5 (2)Servings 8-10
- Preheat oven to 350°F. Spray 9-inch-diameter springform pan with nonstick olive oil spray. Place parchment paper round in bottom of pan and spray paper.
- Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
- Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
- Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar atop cake and serve.
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