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Greek Walnut Spice Cake

Greek Walnut Spice Cake 

greek-walnut-spice-cake.jpg

 

INGREDIENTS

CAKE

  • 1 1/4 cups coarsely chopped walnuts, divided
  • 1 1/2 cups white whole-wheat flour (see Note)
  • 1/2 cup barley flour (see Note)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup packed dark or light brown sugar
  • 2/3 cup low-fat Greek yogurt
  • 2 teaspoons freshly grated orange zest
  • 1/2 cup orange juice
  • 1/4 cup extra-virgin olive oil

SYRUP

  • 1/3 cup orange juice
  • 1/4 cup packed dark or light brown sugar
  • 1 small strip orange zest (1-by-1-inch)
  • 2 whole cloves
 

PREPARATION
  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.
Click here to see the original recipe post. 

 

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