We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Cakes with fruit
- Citrus cakes
- Orange cake
This is a moist and delicious walnut cake made with a whole orange, then topped with a orange drizzle. Enjoy with a cuppa!
46 people made this
- 1 large orange
- 170g raisins
- 250g plain flour
- 200g caster sugar
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 250ml milk
- 110g butter or margarine
- 2 eggs
- 5 tablespoons caster sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons chopped walnuts
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin.
- Squeeze the orange and reserve 75ml of the juice. In a food processor, grind the orange peel and pulp, raisins and 5 tablespoons walnuts together. Set aside.
- In a large bowl, combine flour, sugar, bicarbonate of soda and salt. Add milk, margarine and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture.
- Pour cake mixture into prepared tin. Bake in the preheated oven for 35 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean.
- For the topping: Drizzle reserved 75ml orange juice over warm cake. In a small bowl combine 5 tablespoons sugar, 1 teaspoon cinnamon and 4 tablespoons walnuts; sprinkle over cake
Reviews & ratingsAverage global rating:(12)
Reviews in English (12)
I used butter instead of shortening. The ingredients list should include additional 1/4 cup of walnuts. I made the topping and placed it on top of the cake prior to baking. The cake tasted wonderful.-26 Mar 2005
This is just an OK cake. I followed the recipe exactly, did not change a thing. But although I enjoyed the taste of the cake, did not like the texture. It was so dense, not a light moist cake at all. Hopefully it will taste a little better in the morning! Just did not wow me!-14 Nov 2011
I made this for the photo contest and was amazed by how good it was. The cinnamon sugar topping made the cake. It was great warm or cold and will be perfect around the holidays.-17 Jun 2011
- 1 large orange
- 1 cup raisins
- ⅓ cup chopped walnuts
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk
- ½ cup shortening
- 2 eggs
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Squeeze the orange and reserve 1/3 cup of the juice. Grind the orange peel and pulp, raisins and 1/3 cup walnuts together. Set aside.
In a large bowl, combine flour, sugar, baking soda and salt. Add milk, shortening, and eggs. Beat for 3 minutes at medium speed. Stir in orange-raisin mixture.
Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the topping: Drizzle reserved 1/3 cup orange juice over warm cake. In a small bowl combine 1/3 cup sugar, 1 teaspoon cinnamon and 1/4 cup walnuts sprinkle over cake
Walnut-Orange Cake in Honey Syrup
What is your concept of a healthy cake? Is there such a thing?
I say, there is! This recipe is my version of a sugar-free, dairy-free, wholesome pastry, and once you taste it, it might make you want another piece… or two.
We all need a sweet treat once in a while (or maybe daily?). Sweet taste balances the ever-active Vata and Pitta doshas that really go for a ride when we are stressed out, traveling, moving quickly through life changes, and in general when we have a lot going on.
Craving sugar might be our mind’s misperception of needing sweetness and pleasure in life. So next time you think of going for your favorite sugar source, first try to find sweetness around you—have a sweet exchange with a person, offer and receive sweet words, open up to feel love and pleasure in your life—you might be needing those more than cookies.
I love creating healthier versions of favorite desserts, and this recipe is my latest attempt. Years ago, my friend Melanie from Greece introduced me to the karidopita, a syrupy walnut cake. In her vegan version, she used olive oil as the fat, dried apricot puree and raw sugar to sweeten the cake, and sugar and honey to sweeten the syrup. In my Ayurvedized version, I omit the sugar altogether and add the honey after cooking the flavored syrup. According to Ayurveda, heat turns honey toxic. So don’t cook with it.
This cake brings back so many memories of growing up in Bulgaria and loving the Greek and Turkish pastries soaked in sugar-sweet syrup, such as tolumba, kadaifi, baklava, and more. Ah, how good those were! I tasted them again the last time I visited my family in my hometown of Plovdiv, but the taste and texture were disappointing. The refined white flour and sugar, vegetable oils, and additives not only spoiled the taste, but also made the pastries very unhealthy.
If you’re a fan of syrupy desserts, try this wholesome option: Not too sweet, succulent, with an unexpected crunch of walnuts, this cake is satisfying and grounding. Its rustic look reminds one of home. One piece will quiet down your Vata and Pitta and keep your Kapha happy—perfect for the cool season. If your Pitta is too high, replace the honey with maple syrup.
Makes one 8-inch square cake (a glass Pyrex dish works well) 9 pieces
Prep: 20 minutes Bake: 30 minutes Cool: about 30 minutes
For the cake:
½ cup chopped dried apricots (½-inch pieces)
2 cups sifted einkorn flour (218 grams) or 1 ¾ cups sifted spelt flour (205 grams)
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup extra virgin olive oil
½ cup fresh orange juice, from 2 to 3 oranges (before squeezing the oranges, zest their peel first for the garnish – see Notes)
1 cup coarsely chopped walnuts
For the syrup:
¾ cup water
peel of ½ orange, sliced thinly
1 cinnamon stick (2.75-inch long)
¼ cup fresh orange juice (strained for pulp)
1 tablespoon fresh lime juice (strained for pulp)
For the garnish:
¼ cup toasted and shaved walnuts (see Notes)
thin orange peel waves (see Notes)
- Add the chopped apricots to a blender and pour ¾ cup boiling hot water over them. Let them sit for 15 minutes to hydrate them. Blend to a smooth puree.
- Preheat oven to 350°F. Grease the baking dish with olive oil.
- While the apricots are soaking, in a large bowl, whisk together the dry ingredients: flour, cinnamon, cloves, baking powder, baking soda, lime zest, and salt.
- In a separate bowl, whisk together the apricot puree, olive oil, and orange juice.
- Add wet mix to the dry mix and stir a few times, until the sticky batter is well incorporated. Fold in the walnuts.
- Transfer the batter to the greased baking dish. Bake at 350°F for about 30 minutes or until a toothpick or a skewer inserted in the middle of the cake comes out clean. While the cake is baking, prepare the syrup and garnish.
- Let the cake cool off completely in its tray, then you may transfer it to a cutting board or a serving platter or leave it in the tray.
To make the syrup:
1. In a small saucepan, add the water, orange peel, cinnamon stick, and apricots, and bring to a boil lower the heat and simmer uncovered for 10 minutes.
- Reserve the cooked apricots, strain the liquid, and let it cool down to warm temperature (not higher than 120’F). Blend the cooked apricots and the syrup to a smooth, slightly thick consistency.
- Whisk in the orange juice, lime juice, vanilla, and honey.
To assemble the cake:
- Cut the cake into square or diamond-shaped pieces, about 2 inches long.
- Gradually pour the syrup over the cake, making sure to moisten each of the crevices, edges, and corners. (See Notes if you’re not going to serve all cake pieces at once.)
- Garnish each plated piece with shaved walnuts and thin waves of orange peel.
- Serve immediately.
If you’re not going to serve all cake pieces at once: Pour only a part of the syrup and garnish only as many pieces you want to serve now. Refrigerate the rest of the syrup and garnish until your next serving.
To shave the toasted walnuts for garnish: Use halved walnuts and grate them on the small holes of a grater.
To make orange peel waves: Use a zester to peel off thin strips of orange peel, then soak the strips in an ice water bath and refrigerate until you’re ready to use. (It takes at least 30 minutes for the peels to slightly curl.)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 2 tablespoons powdered sugar
- 1/2 teaspoon orange zest
- 1 tablespoon fresh orange juice
- Calories 333
- Fat 15g
- Satfat 2g
- Unsatfat 12g
- Protein 6g
- Carbohydrate 45g
- Fiber 5g
- Sugars 20g
- Added sugars 11g
- Sodium 116mg
- Calcium 14% DV
- Potassium 7% DV
- 1 ¼ cups coarsely chopped walnuts, divided
- 1 ½ cups white whole-wheat flour (see Note)
- ½ cup barley flour (see Note)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup packed dark or light brown sugar
- ⅔ cup low-fat Greek yogurt
- 2 teaspoons freshly grated orange zest
- ½ cup orange juice
- ¼ cup extra-virgin olive oil
- ⅓ cup orange juice
- ¼ cup packed dark or light brown sugar
- 1 small strip orange zest (1-by-1-inch)
- 2 whole cloves
To prepare cake: Preheat oven to 350 degrees F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
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 degrees .
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.
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.
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.
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.
Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.
Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores it's often available in bulk. Store in the freezer.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Measuring tip: We use the &ldquospoon and level&rdquo method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Orange Walnut Cake recipe - Recipes
By Raven Saunt For Mailonline 11:35 BST 03 Jan 2020 , updated 15:23 BST 03 Jan 2020
- 106 shares
- In 1981, charity in Johannesburg, South Africa, wrote to people in the public eye
- It asked them to contribute their favourite recipes for a new, local cookbook
- The Queen Mother is one of the few who refused the charity's request
- Have you followed these recipes before? Email: [email protected]
Princess Diana's favourite meal was a hearty Ukrainian Borscht soup and Margaret Thatcher liked to put orange juice in her walnut cake, according to previously unseen letters.
In 1981, a care home charity in Johannesburg, South Africa, wrote to people in the public eye asking for their favourite recipes to contribute to a new cookbook.
The Avril Elizabeth Home for the Mentally Handicapped organisation were overwhelmed with responses and went on to include dozens of the recipes in the book that was then sold locally.
Several of the response letters have now been rediscovered.
One was from Princess Diana that told the charity that her favourite recipe was a bowl of Borscht soup.
It stated that she liked her version of the bright red Ukrainian soup to contain 'beetroot, yogurt, onion, chicken stock, milk, sour cream, salt and pepper'.
Diana had married Prince Charles that very year at St Paul's Cathedral in London in front of 2,500 guests before it was announced that she was pregnant with just a few months later.
Also among the letters was a note from 10 Downing Street that contained UK Prime Minister Margaret Thatcher's personal recipe for orange and walnut cake.
It warned readers to 'be careful not to overheat the icing when blending' and said the secret ingredient was a splash of concentrated orange juice alongside the rind.
By 1981 Mrs Thatcher had already been in office for two years having taken over from James Callaghan as the country faced severe unemployment.
Angeline Hopley, who curated the book, was helped to re-discover the letters after she visited a relative at the care home.
Ms Hopley sent the letters to her son, 39-year-old Michael Stanley, from London.
He said: 'It's only a local charity in South Africa and the book will have only been sold in the community.
'These letters will have never been seen before.
'They sent lots of letters out to famous people and Princess Diana and Margaret Thatcher were two of the people who responded.
'It's nice to see they reached out to a small charity.
'South Africa is a former colonial country and the Royal Family is popular in the country.'
The Cook's Book also contained the favourite recipes of Princess Grace of Monaco and the wife of Marais Steyn, South Africa's UK ambassador.
But one of the few who refused the charity's request was Queen Elizabeth - The Queen Mother.
A letter from Clarence House, dated March 26 1981, said it's 'not possible' for her favourite meal to be publicly released due to official rules.
Michael nevertheless praised the Royal Family for spending the time to reach out the charity.
He said: 'It is funny that Queen Elizabeth wouldn't send her meal. The reason seems very secret and I do wonder why.
'Both recipes are very interesting and very different.
'I like how Princess Diana's is a humble dish. You'd expect the Royal Family to eat posh meals but this is very basic.
'It's great they got back to the charity, it was a nice thing to do. It was a charitable issue.
'The Royal Family are always very well received in South Africa and I'm sure this went down well.'
Have you followed these celebrity recipes before? Get in touch: [email protected]
Celebrity favourites: How to make them the traditional way
3 medium beets (peeled and grated)
4 tablespoons of olive oil
4 cups of reduced sodium chicken broth
3 medium Yukon potatoes (peeled and sliced into bite-sized pieces)
2 carrots (peeled and sliced)
Peel and prepare all of the required vegetables.
Keep the potatoes in cold water until ready to use to prevent them going brown once chopped.
Heat a large soup pot over a medium to high heat and add the olive oil.
Then carefully add the grated beets and sauté for ten minutes, stirring occasionally until they are softened.
Add the broth, water, potatoes and carrots and cook for 15 minutes - or until they are easily pierced with a fork.
Season with salt and pepper before serving.
190g cups all-purpose flour
2 teaspoons baking powder
2 teaspoons vanilla extract
1 teaspoon of vanilla extract
Preheat the oven to 325F (160C) and grease two cake tins.
Sift the flour, salt and baking powder and place the walnuts into a bowl.
In a second bowl, put vanilla extracted and the lightly beaten eggs.
Mix butter and sugar separately until light and fluffy before adding the egg mixture.
Then add the flour, milk and walnuts, making sure they are well distributed.
Transfer the mixture equally into the baking tins and cook for 35 minutes.
Add the butter, vanilla and icing sugar into a bowl until the mixture is fluffy.
Cream butter gradually add sugar and beat until light.
Add fruit rinds add eggs one at a time, beating thoroughly after each.
Add sifted dry ingredients alternately with buttermilk, beating after each addition until smooth.
Fold in nuts. Pour into greased 9 or 10-inch 2-quart tube pan.
Bake at 350℉ (180℃) F for 1 hour.
Strain fruit juices into saucepan.
Add sugar and rum bring to boil.
Pour slowly over hot cake in pan. If all liquid is not absorbed, pour remainder on later.
FOR ICING: Bring butter to room temperature.
Mix all ingredients, adding enough Grand Marnier to make a spreading consistency.
Orange walnut cake
A very moist cake that's intensely flavoured and a cinch to make. The fresh ginger helps prevent the orange flavour from flattening and tasting like cordial, but it stays in the background so the citrus flavour remains strong. I baked mine in a slightly smaller tin, so it rose grandly and a bit precariously, with the paper sticking out up the sides to hold the cake in place while baking.
225g caster sugar
100g unsalted butter
2-3cm piece fresh ginger, peeled and finely grated
75ml double cream
3 medium eggs
325g plain flour
3 tsp baking powder
Chopped walnuts and cinnamon
Line the base and sides of a large, deep, 19cm-long loaf tin with nonstick baking paper and heat the oven to 180C (160C fan-assisted)/350F/gas mark 4. Put the sugar in a saucepan, finely grate the zest from the oranges and leave to one side, then squeeze 150ml juice from the oranges and pour in with the sugar. Bring to a boil, remove from the heat and add the butter. Leave for five to 10 minutes, to cool and for the butter to melt, then stir in the zest, ginger and cream. Beat in the eggs, then stir in the flour and baking powder until smooth.
Spoon a third of the cake mix into the tin, sprinkle with walnuts and cinnamon, swirl them through, then add another third of the batter and repeat with more nuts and spice. Spoon on the remaining batter, sprinkle on some walnuts and cinnamon to make a top crust, and bake for 50 minutes, or until a skewer pulls out with only a few crumbs stuck to it.
Cranberry and Walnut Cake
Cranberries and walnuts are often paired together in coffee cakes and loaf cakes&hellip I know you will LOVE this layer cake version!
This easy cake uses the reverse creaming method which combines the flour and butter FIRST &ndash good news, you don&rsquot have to cream butter and sugar!
You can make it in a stand mixer, a food processor or even using a hand mixer &ndash it&rsquos very easygoing.
I baked this in small 6 inch tins but the layers are really quite deep as you can see from the slice photo. You can bake in 9 inch tins if preferred.
You can use frosted cranberries for decoration as I have done, gingerbread cookies, sugar cookies, candy canes or simply some festive sprinkles!
This cake will stay moist and fresh for a couple of days at room temperature in a covered cake container.
Greek Semolina Cake With Orange Syrup (Revani)
Revani (reh -vah-NEE) (also spelled ravani) is a Greek cake known for its citrus flavors and use of semolina flour. The sponge cake is made with lemon zest and is sweetened with a simple syrup flavored with orange zest. The cake is not difficult to make and is a delightful addition to any sweet table.
Semolina is durum wheat that is more coarsely ground than regular wheat flour, and it's commonly used in pasta dough and gnocchi. Consequently, it can produce a cake with a coarser texture than what you might be accustomed to. This recipe uses a combination of fine semolina (which isn't hard to find) and all-purpose flour. But this semonlina cake's flavor combination, as well as the citrus syrup, results in a delicious and moist dessert. You will want to make sure the syrup cools completely before spooning it over the warm sponge cake otherwise, the cake will become soggy.
As revani is popular throughout the eastern Mediterranean countries, you will find slightly different versions depending on the recipe's origin, such as the Turkish semolina cake in syrup that offers a subtle twist on this simple recipe.