Greek Walnut Spice Cake
This Recipe Is:
Prep: 45 minutes | Total Time: 2 hours
a.. 1 1/4 cups coarsely chopped walnuts, divided
b.. 1 1/2 cups white whole-wheat flour, (see Note)
c.. 1/2 cup barley flour, (see Note)
d.. 2 teaspoons baking powder
e.. 1 teaspoon ground cinnamon
f.. 3/4 teaspoon ground cloves
g.. 1/2 teaspoon baking soda
h.. 1/4 teaspoon ground nutmeg
i.. 1/4 teaspoon salt
j.. 2 large eggs, at room temperature
k.. 3/4 cup packed dark or light brown sugar
l.. 2/3 cup low-fat Greek yogurt
m.. 2 teaspoons freshly grated orange zest
n.. 1/2 cup orange juice
o.. 1/4 cup extra-virgin olive oil
p.. 1/3 cup orange juice
q.. 1/4 cup packed dark or light brown sugar
r.. 1 small strip orange zest, (1-by-1-inch)
s.. 2 whole cloves
Instructions
1.. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass
baking dish with cooking spray and dust it with flour, shaking out the excess.
2.. Spread walnuts on a baking sheet and toast, stirring once halfway, until
fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature
to 325°.
3.. Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder,
cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and
brown sugar in a medium bowl until thoroughly blended. Combine yogurt with
orange zest and juice in a small bowl and stir until smooth; gradually whisk
into the egg mixture along with oil. Add the wet ingredients to the dry
ingredients in 2 additions, stirring well in between until just blended. Fold
in 1 cup of the walnuts. Spread the batter into the prepared pan.
4.. Bake the cake until a wooden skewer or toothpick inserted into the center
comes out with just a few moist crumbs attached, 35 to 45 minutes.
5.. To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown
sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil
over medium-high heat, stirring a few times. Adjust heat to maintain a simmer
and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup);
remove the zest and cloves. Let cool.
6.. When the cake is done, transfer the pan to a wire rack. Using a
toothpick, pierce the top in about 18 places and brush the syrup over the cake
3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4
cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut
into 12 squares. Enjoy warm or room temperature.
Nutritional Information
--------------------------------------------------------------------------------
Makes: 12 servings
a.. Calories294
b.. Fat14 g
a.. Saturated fat2 g
c.. Cholesterol36 g
d.. Carbohydrates38 g
a.. Dietary fiber3 g
e.. Protein7 g
f.. Sodium215 g
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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