Spice Walnut Cake

Name: Spice Walnut Cake
Ingredients: 1 1/4 cups walnuts coarsely chopped, divided; 1 1/2 cups pastry flour, whole wheat; 1/2 cup barley flour or you can use oat flour, or regular white flour; 2 teaspoons baking powder; 1 teaspoon cinnamon ground; 3/4 teaspoon cloves, ground; 1/2 teaspoon baking soda; 1/4 teaspoon nutmeg ground; 1/4 teaspoon salt; 2 large eggs at room temperature; 1/2 cup brown sugar packed, or up to 3/4 cup if you prefer sweeter; 23 cup greek yogurt; 3 teaspoons orange zest freshly grated; 1/2 cup orange juice prefer fresh; 4 tablespoons olive oil; 1/2 cup orange juice prefer fresh; 4 tablespoons brown sugar packed; 1 strip orange zest 1-by-1-inch; 2 whole cloves

19 ingredients

21 steps

Ingredients

1 1/4 cups walnuts coarsely chopped, divided
1 1/2 cups pastry flour, whole wheat
1/2 cup barley flour or you can use oat flour, or regular white flour
2 teaspoons baking powder
1 teaspoon cinnamon ground
3/4 teaspoon cloves, ground
1/2 teaspoon baking soda
1/4 teaspoon nutmeg ground
1/4 teaspoon salt
2 large eggs at room temperature
1/2 cup brown sugar packed, or up to 3/4 cup if you prefer sweeter
23 cup greek yogurt
3 teaspoons orange zest freshly grated
1/2 cup orange juice prefer fresh
4 tablespoons olive oil
1/2 cup orange juice prefer fresh
4 tablespoons brown sugar packed
1 strip orange zest 1-by-1-inch
2 whole cloves

Directions

1

For the cake:
2

Preheat oven to 350F.
3

Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
4

Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, 6 to 8 minutes.
5

Transfer to a plate to cool.
6

Reduce oven temperature to 325.
7

Add whole wheat pastry flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl, whisk until well mixed.
8

Add eggs and brown sugar in a medium bowl, whisk until thoroughly blended.
9

Mix together yogurt, orange zest and juice in a small bowl and stir until smooth, gradually whisk into the egg mixture along with oil.
10

Add the wet ingredients to the dry ingredients in 2 additions, mixing well in between until just incorporated.
11

Fold in 1 cup of the walnuts.
12

Pour the batter evenly into the prepared baking dish.
13

Bake the cake until a wooden stick inserted into the center comes out almost clean, with just a few moist crumbs on, 38 to 46 minutes.
14

For the syrup:
15

Meanwhile, stir in 13 cup orange juice, 4 tablespoons of brown sugar, orange zest strip and cloves in a small heavy saucepan, bring to a boil over medium-high heat, stirring often.
16

Reduce heat to maintain a gently simmer and cook until thickened, about minutes (you will have a scant 13 cup); remove the zest and cloves.
17

Allow to cool.
18

When the cake is baked, transfer the pan to a wire rack.
19

Using a wooden stick, pierce the top in about 20 places and brush the syrup over the cake 4 or 5 times, allowing it to seep in each time.
20

Sprinkle with the remaining 1/4 cup walnuts and allow to cool completely, loosen the edges with a knife.
21

Cut into 16 squares.