Walnut and Orange Cake

This is a nice easy, healthy cake made using a food processor.

I love Claudia Roden's orange cake with whole cooked oranges, but this recipe uses a whole orange, chopped up and not cooked.
We're trying to eat less and lose a bit of weight. I know eating any cake won't help, but at least this one has oil instead of butter and  is a healthier option [or IS it? I'm confused by all the research on butter, oils and fats]
You need a thin skinned orange, a navel if possible, as it has little bitter pith and no seeds - I found some in my local supermarket which were fine. They were sold singly, not in a net.

preheat oven 180C/gas4
grease and base line a 20cm springform cake tin

So, cut 1 orange into quarters and take out any core and pips. Put it in a food processor with 220g of caster sugar, 100 ml olive oil and 2 eggs, then whizz it up till the orange is finely chopped.
Add 135g plain wholemeal flour with 2 tspns of baking powder and 100g ground walnuts and whizz again till just mixed together. Pour into the tin and smooth top.
Bake for 30-35 mins then take out and leave in tin for 5 mins then turn onto a wire rack.
Dust top with icing sugar.
The cake will keep up to 3 days in an airtight tin.

I used ground hazelnuts because I found a bag in the cupboard that needed using up. The cake's very moist and I'm not sure if I like the tiny bits of orange. OH thought the cake wasn't cooked, but I left it in for 45 mins and the tester came out clean. It's an interesting idea, and I'll try it again with the suggested ground walnuts and see what difference it makes, if any.


I love the texture of whole orange cakes, and love walnuts in anything, so this is one for me!
Kimberly said…
Lovely cake and what a beautiful plate.

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