Walnut Olive Oil Cake Recipes

WALNUT-OLIVE-OIL CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-inch round cake pan; set aside. Sift flour, baking powder, and salt in a medium bowl; set aside. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until light in color, about 2 minutes. Reduce speed to medium. Add granulated sugar; beat until mixture is pale and thick, about 4 minutes. Reduce speed to low; mix in oil and liqueur. Lightly fold in flour mixture in 3 batches using a rubber spatula. Fold in toasted walnuts. Spread batter into prepared pan.
• Bake cake until a cake tester inserted in center comes out clean, 20 minutes. Let cool in pan on a wire rack 10 minutes. Turn out cake onto rack to cool completely. Dust with confectioners' sugar. Serve with creme fraiche, apple compote, and candied walnuts.

OLIVE OIL-WALNUT CAKE WITH POMEGRANATE

Steps:

• Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a parchment circle in bottom of pan and lightly oil parchment. Dust with flour and shake off excess. Set pan aside.
• Add the walnuts to a food processor and grind to a coarse powder. Place ground walnuts in a bowl, and add 1 cup flour, baking powder and salt. Stir and set aside.
• In the bowl of a stand mixer, beat the egg whites until stiff. With a rubber spatula, transfer the whites to a sheet of parchment or to a separate bowl.
• Put egg yolks in the bowl of stand mixer fitted with the whisk attachment. Add sugar and whisk on low speed until sugar is dissolved. Then increase speed and continue beating, scraping down sides of the bowl as necessary, until the mixture is pale yellow and thick, about 5 minutes.
• Beat in buttermilk, vanilla extract and orange zest, then slowly add the flour mixture at low speed. Slowly add 1/2 cup/120 milliliters olive oil and beat for a minute or so to combine. Using a rubber spatula, quickly fold in the reserved beaten egg whites. (First, fold in 1/3 of the whites to lighten the batter, then fold in remaining whites.) Scrape batter into prepared cake pan, put pan on a baking sheet and place in oven on middle shelf.
• Bake for 50 minutes to 1 hour, until a skewer inserted in the cake comes out clean. Cool in the pan on a rack, then invert onto a cake plate.
• Meanwhile, make the syrup: In a small saucepan, put sugar, orange juice, cinnamon stick and cloves. Simmer over medium heat until slightly thickened, about 10 minutes. Let cool. Spoon half the syrup over top of cooled cake. Cut cake into wedges and serve with a dab of crème fraîche, if desired. Spoon more syrup over each portion. Sprinkle with pomegranate seeds.

FANOUROPITA (VEGAN GREEK RAISIN, WALNUT, AND OLIVE OIL CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 12-inch round springform pan.
• Combine olive oil, orange juice, and brandy in a large bowl. Stir in sugar. Combine flour, baking soda, and baking powder in another bowl and sift into the oil mixture. Fold in walnuts, raisins, cinnamon, and cloves. Mix well. Tip batter into the prepared springform pan and level the top. Sprinkle with sesame seeds.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, 45 to 60 minutes.

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT

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.

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT

Steps:

• Preheat oven to 375°F. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
• 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 the oil until just moistened; do not overmix.
• Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners' sugar in a small bowl. Before serving, dust cake with confectioners' sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.
• Nutrition Information
• (Per Serving)
• Calories: 442
• Saturated Fat: 11.5g
• Unsaturated Fat: 11g
• Cholesterol: 55mg
• Carbohydrates: 51g
• Protein: 8.5g
• Sodium: 423mg
• Fiber: 2g