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.
CRANBERRY-ORANGE-WALNUT TEA CAKES
Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
- Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
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
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
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
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 CAKE
This is a cake that will be welcome all year round and it's as suited a Summer BBQ as it is to a Fall Harvest Dinner or the Dec Holidays. You'll find it to be welcomed by everyone.
Provided by Annacia
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and preheat to 350°F
- Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
- Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
- In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
- Add the sugar and beat until light in color and texture, about 2 minutes.
- One at a time, beat in the egg yolks, then the orange zest.
- Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
- Stir in the walnuts.
- In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
- Do not overbeat the whites, or they will look lumpy and watery.
- Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
- Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
- Cool on a wire cake rack for 10 minutes.
- GLAZE.
- To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
- Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
- Brush the remaining glaze over the cake.
- Cool completely.
- (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).
Nutrition Facts : Calories 406.1, Fat 25.6, SaturatedFat 13.1, Cholesterol 102, Sodium 262.5, Carbohydrate 40.3, Fiber 1.1, Sugar 22.5, Protein 5.7
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.
CLAUDIA RODEN'S ORANGE AND ALMOND CAKE
Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.
Provided by Moira Hodgson
Categories cakes, times classics, dessert
Time 3h
Yield 10 servings
Number Of Ingredients 5
Steps:
- Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
- Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
- Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams
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