Best Walnut Orange Cake Recipes

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APPLE-WALNUT CAKE WITH ORANGE GLAZE



Apple-Walnut Cake with Orange Glaze image

I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it's also great as a special breakfast or brunch item. -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 16

3/4 cup sugar
3/4 cup packed brown sugar
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1-3/4 teaspoons apple pie spice
1 teaspoon baking soda
1/2 teaspoon salt
3 medium apples, peeled and finely chopped
1 cup chopped walnuts, toasted
GLAZE:
1-1/2 cups confectioners' sugar
1 teaspoon grated orange zest
2 to 3 tablespoons orange juice

Steps:

  • Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.

Nutrition Facts : Calories 316 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 170mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

WALNUT ORANGE COFFEE CAKE



Walnut Orange Coffee Cake image

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

1 cup quick-cooking oats
1-1/2 cups orange juice
1/2 cup butter, softened
1-1/2 cups sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1 tablespoon grated orange zest
TOPPING:
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
3 tablespoons grated orange zest
3 tablespoons orange juice
3 cups sweetened shredded coconut
1-1/2 cups chopped walnuts

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.

ZUCCHINI OLIVE OIL CAKE WITH MANDARIN ORANGE GLAZE AND WALNUT OLIVE BRITTLE



Zucchini Olive Oil Cake with Mandarin Orange Glaze and Walnut Olive Brittle image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 10 servings

Number Of Ingredients 23

Nonstick cooking spray
2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3 large eggs
1 3/4 cup sugar
1 cup extra-virgin olive oil
2 teaspoons pure vanilla extract
2 1/2 cups grated zucchini
1 cup walnut pieces, chopped
Mandarin Orange Glaze, recipe follows
Walnut Olive Brittle, recipe follows
1/2 cup sugar
6 mandarin oranges, segmented, juices reserved
2 tablespoons unsalted butter
1 tablespoon heavy cream
1 cup sugar
1/2 cup walnuts, finely chopped
2 tablespoons pitted and finely chopped black olives

Steps:

  • Preheat the oven to 350 degrees F. Grease a Bundt cake pan using cooking spray, and then dust with flour to coat it completely, tapping out any excess flour.
  • Sift the flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg into a medium bowl and set aside.
  • In an electric mixer fitted with a paddle attachment, beat the eggs, sugar and olive oil on medium speed until light and fluffy, 3 to 4 minutes. Then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula, and then mix for 30 seconds. Turn the mixer to low and beat in the zucchini and walnuts until they are completely incorporated.
  • Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 40 to 45 minutes. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
  • Serve with the Mandarin Orange Glaze and Walnut Olive Brittle.
  • In a small saucepan over medium-high heat, add the sugar and 4 tablespoons water. When the water has evaporated, the sugar will begin to caramelize. When it reaches a medium golden brown, add the mandarin orange juice. Next, whisk in the butter and heavy cream. To finish the sauce, add the mandarin orange segments.
  • Line a baking sheet with a nonstick baking mat or with an oiled sheet of foil.
  • Heat the sugar and 1/4 cup water in a deep, heavy saucepan over low heat. Stir slowly with a fork until melted and pale golden in color. Gently swirl the pan and stir in the walnuts and black olives. Then immediately pour the caramel onto the prepared baking sheet, tilting the sheet to spread the caramel as thin as possible. Cool the brittle completely at room temperature. Break into small pieces with a spoon.

ORANGE-DATE-WALNUT PASSOVER CAKE



Orange-Date-Walnut Passover Cake image

Provided by Joan Nathan

Categories     dinner, dessert

Time 1h15m

Yield At least 12 servings

Number Of Ingredients 10

3 cups sugar
1 cup vegetable oil, plus more to grease pan
4 whole oranges
1/2 to 1 cup orange juice
6 large eggs
1/4 teaspoon salt
2 cups matzo meal
2 cups coarsely ground walnuts
1 cup tightly packed chopped dates
2 to 3 tablespoons orange liqueur

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

PASSOVER CHOCOLATE-WALNUT CAKE WITH ORANGE



Passover Chocolate-Walnut Cake with Orange image

Every celebration should end with a delicious dessert. For Passover, an unleavened Chocolate-Walnut Cake with Orange is sure to satisfy that need.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h5m

Number Of Ingredients 12

3/4 cup safflower oil, plus more for pan
1 cup matzo meal
1 cup walnuts, toasted and finely ground
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
Grated zest of 1 large orange, plus 1/4 cup fresh juice
3 large eggs, separated, plus 3 large egg whites
3 ounces semisweet chocolate, coarsely chopped (1/2 cup)
1 ounce semisweet chocolate, melted
5 very thin orange rounds
1/3 cup walnuts, toasted and coarsely chopped

Steps:

  • Cake: Preheat oven to 350 degrees. Brush bottom and sides of an 8-inch square cake pan with oil. Line bottom with parchment, leaving a 2-inch overhang on 2 sides. Brush parchment with oil.
  • In a large bowl, whisk together matzo meal, ground walnuts, sugar, cinnamon, salt, and zest. Stir in oil, egg yolks, and orange juice.
  • In a mixing bowl, beat egg whites on low speed until foamy, 1 minute. Increase speed to high; beat just until stiff (but not dry) peaks form, 1 to 2 minutes more. Stir one-third of whites into batter, then fold in chopped chocolate. Gently fold in remaining whites (do not overmix). Transfer batter to prepared pan.
  • Bake until cake is golden on top and springs back when lightly pressed, 25 to 30 minutes. Let cool in pan 10 minutes. Remove cake using parchment and transfer to a wire rack; let cool completely.
  • Serving: Place cake on a platter. Drizzle with melted chocolate; top with orange rounds and walnuts.

WALNUT-ORANGE CAKE



Walnut-Orange Cake image

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

Nonstick olive oil spray
1 1/2 cups chopped walnuts
1 cup all purpose flour
1 tablespoon baking powder
4 large eggs
1 1/2 cups sugar
1/2 cup fresh orange juice
1 tablespoon finely grated orange peel
1/2 cup olive oil
Powdered sugar

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.

ORANGE-WALNUT CAKE



Orange-Walnut Cake image

This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners' sugar, for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Be sure to use plain olive oil in this moist and tasty cake; virgin and extra-virgin don't hold up to high heat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners’ sugar for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners’ sugar

Steps:

  • Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to overprocess); set aside.
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not overmix.
  • Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.
  • In a small bowl, stir together yogurt and confectioners' sugar. Before serving, dust cake with confectioners' sugar. Serve with sweet yogurt garnished with orange zest, if desired.

ORANGE-WALNUT OLIVE OIL CAKE WITH SWEET YOGURT



Orange-Walnut Olive Oil Cake with Sweet Yogurt image

Categories     Cake     Olive     Side     Bake     Orange     Walnut

Yield serves 8

Number Of Ingredients 10

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1 cup walnuts
1 tablespoon finely grated orange zest, plus more for garnish, and 1/2 cup fresh orange juice (from 2 to 3 oranges)
2 teaspoons baking powder
1 teaspoon coarse salt
2 large eggs
1 cup packed dark brown sugar
1 cup plain Greek-style yogurt (2 percent)
2 tablespoons confectioners' sugar, plus more for dusting

Steps:

  • Preheat oven to 375°F. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
  • In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
  • Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners' sugar in a small bowl. Before serving, dust cake with confectioners' sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.
  • Nutrition Information
  • (Per Serving)
  • Calories: 442
  • Saturated Fat: 11.5g
  • Unsaturated Fat: 11g
  • Cholesterol: 55mg
  • Carbohydrates: 51g
  • Protein: 8.5g
  • Sodium: 423mg
  • Fiber: 2g

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP



Walnut and Almond Cake With Orange Syrup image

Make and share this Walnut and Almond Cake With Orange Syrup recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 10

2 2/3 cups sugar
1 cup water
1 1/2 tablespoons orange zest
3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
1 cup ground graham cracker (16 zwieback rusks, broken coarsely)
1 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
  • Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
  • Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 3.2, Cholesterol 141, Sodium 218.2, Carbohydrate 40.8, Fiber 4.3, Sugar 33, Protein 12.6

ORANGE WALNUT CAKE



Orange Walnut Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 1 large cake, serving 12

Number Of Ingredients 11

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/2 pound butter, softened
1 1/2 cups sugar
3 eggs
1 1/4 cups fresh orange juice
1 cup finely chopped walnuts
2 tablespoons grated orange rind
2 tablespoons Cointreau, Triple Sec or Grand Marnier

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

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP



Walnut and Almond Cake with Orange Syrup image

Categories     Cake     Citrus     Dessert     Bake     Almond     Walnut     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18 servings

Number Of Ingredients 10

2 2/3 cups sugar
1 cup water
1 1/2 tablespoons grated orange peel
3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
16zwieback rusks, broken coarsely, or 1 cup ground graham crackers
3/4 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
  • Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

ORANGE WALNUT CAKE



Orange Walnut Cake image

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

1 cup butter or 1 cup margarine, room temperature
1 1/3 cups sugar
4 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons grated orange rind
2 tablespoons orange juice
1/2 cup chopped walnuts
1 (15 ounce) package golden raisins

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

WALNUT AND ALMOND CAKE WITH ORANGE-POMEGRANATE COMPOTE



Walnut and Almond Cake with Orange-Pomegranate Compote image

Provided by Evan Kleiman

Categories     Food Processor     Mixer     Citrus     Egg     Fruit     Nut     Dessert     Passover     Kosher     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free

Yield Makes 10 to 12 servings

Number Of Ingredients 17

Cake
Vegetable oil
1 3/4 cups walnuts
1 cup whole almonds
1/4 cup matzo cake meal
8 large eggs, separated
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup sugar, divided
2 tablespoons orange juice
Syrup and compote
4 large oranges, peel of 1 orange removed in strips and reserved
1 cup pure unsweetened pomegranate juice
1 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • For cake:
  • Preheat oven to 350°F. Brush 13x9x2-inch metal baking pan with oil. Combine walnuts, almonds, and cake meal in processor; grind nuts finely.
  • Using electric mixer, beat egg yolks, lemon peel, orange peel, cinnamon, and salt in large bowl until beginning to thicken, about 3 minutes. Gradually add 1/2 cup sugar, beating until very thick and light in color, about 2 minutes longer. Beat in orange juice; fold in nut mixture. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff but not dry. Fold egg whites into yolk mixture in 3 additions.
  • Transfer batter to prepared pan. Bake cake until puffed and deep golden and tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack (center of cake will fall).
  • For syrup and compote:
  • Place large sieve over bowl. Cut off all peel and pith from oranges. Working over sieve, cut oranges between membranes to release segments into sieve. Squeeze any juice from orange membranes over. Let oranges drain while preparing syrup.
  • Bring pomegranate juice, sugar, lemon juice, and reserved orange peel to boil in medium saucepan over medium-high heat, stirring until sugar dissolves and thin syrup forms. Remove from heat.
  • Holding orange peel back with spoon, pour 3/4 cup syrup into small bowl. Spoon over cake; let stand at least 1 hour.
  • Add drained orange juice to remaining syrup in pan. Boil syrup with peel until reduced enough to coat spoon, about 8 minutes. Discard peel. DO AHEAD Cake can be made 1 day ahead. Cover and let stand at room temperature. Place orange segments in bowl. Cover and refrigerate orange segments and syrup separately.
  • Add syrup to orange segments; let compote stand 15 minutes. Trim edges of cake. Cut cake lengthwise into 2 1/2-inch-wide strips. Cut strips on diagonal into diamonds; place on plates. Spoon compote over and serve.

ORANGE WALNUT CAKE



Orange Walnut Cake image

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

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, separated, at room temperature
1 grated large orange, zest of
1 cup sour cream, at room temperature
3/4 cup chopped walnuts
1/2 cup Grand Marnier
1/2 cup confectioners' sugar
1 large orange, juice of

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

ORANGE WALNUT COFFEE CAKE WITH ORANGE GLAZE



Orange Walnut Coffee Cake With Orange Glaze image

Easy to make tasty orange cake starting with a yellow cake mix, and baked in a spring form pan for pretty presentation. From Family Circle Fast Meals Cookbook, a treasured 1972 cook book from my collection.

Provided by foodtvfan

Categories     Breads

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (18 ounce) package yellow cake mix
2 teaspoons orange zest
1/2 cup orange juice
3/4 cup water
1/2 cup finely chopped walnuts
1 cup icing sugar, sifted
2 tablespoons orange juice, divided
orange strips (optional) or orange zest (optional)

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch spring form pan; flour lightly, tapping out excess flour, or use pan release recipe #78579.
  • Combine cake mix, orange zest, orange juice and water in a large mixer bowl.
  • Beat the batter according to package directions.
  • Stir in walnuts. Pour into prepared pan.
  • Bake in preheated oven for 50 minutes, or until top springs back when lightly pressed with fingertip.
  • Cool in pan on a wire rack 10 minutes. Loosen cake around edge with a knife; release spring, and carefully lift off side of pan.
  • Place cake on a wire rack; cool completely.
  • Remove cake from metal base; place on a serving plate.
  • Glaze:.
  • Blend sifted icing sugar and orange juice together. (Place sifter over mixing bowl.).
  • Stir in 1 Tablespoon more orange juice, a little at a time, until glaze is thin enough to pour from a spoon.
  • Spoon over top of cake, letting mixture drizzle down side. A slotted spoon is great for drizzling.
  • Sprinkle thin orange peel strips, or grated orange zest, over top of cake for garnish (optional).

Nutrition Facts : Calories 390.9, Fat 12.2, SaturatedFat 1.6, Cholesterol 1.3, Sodium 420, Carbohydrate 67.9, Fiber 1.3, Sugar 44.1, Protein 4.1

ORANGE WALNUT BAR CAKE



Orange Walnut bar cake image

A delicious fresh and light tasting cake with a wonderful orange butter frosting. Perfect for morning or afternoon tea.

Provided by dale7793

Categories     Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

125 g unsalted butter, softened
3/4 cup caster sugar
1 grated orange, rind of
1 grated lemon, rind of
2 eggs
1 1/2 cups self raising flour
1/2 cup walnut pieces
1/2 cup orange juice
3 tablespoons milk
2 teaspoons sugar
75 g soft unsalted butter
250 g icing sugar, sifted
1 grated orange, rind of
1/4 cup orange juice

Steps:

  • Preheat your oven to 180 degrees C.
  • Grease a loaf or square cake tin well with some butter and line the base with baking paper.
  • Cream the butter, sugar and grated rinds until light and fluffy.
  • Add the eggs, one at a time, and beat in well.
  • Fold through the sifted flour.
  • Stir in the walnuts, followed by the orange juice and then the milk.
  • Pour into the prepared tin and sprinkle with the 2 teaspoons sugar.
  • Bake for about 50 minutes.
  • Stand for a few minutes then cool on a wire rack.
  • To make the frosting, cream the butter in a small mixing bowl until light.
  • Beat in the icing sugar.
  • Add the rind and juice then beat at high speed with electric mixer for a few minutes until frosting is stiff enough to shape easily but not too stiff to spread.
  • If it's too thin add more sifted icing sugar.
  • If too thick add some more juice or water.
  • When the cake has cooled frost with the prepared frosting.

ORANGE WALNUT CAKE



Orange Walnut Cake image

Categories     Cake     Bake     Orange     Walnut     Boil

Yield makes 12 to 16 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup sugar
2 tablespoons freshly grated orange zest (about 2 oranges)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 pound (2 sticks) butter, softened
2 eggs, at room temperature
1 cup buttermilk
1/2 cup chopped walnuts
For the Orange Syrup
1 cup freshly squeezed orange juice
1 cup sugar

Steps:

  • Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
  • In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
  • Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
  • While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
  • Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

ORANGE WALNUT CAKE



Orange Walnut Cake image

My friend Sue gave me this recipe years ago- it was her husband's Aunt who always made this cake and says the secret is to use only real butter.- It really does make a difference.

Provided by Pat Duran

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 13

3/4 c butter
1 c brown sugar
1/2 c granulated sugar
3 large eggs
1 tsp vanilla
2 c all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 c chopped dates
1 c chopped walnuts
1/2 c orange juice,fresh
the rind grated from 1 orange

Steps:

  • 1. Cream butter and sugars until light and fluffy. Add eggs and vanilla; beat thoroughly. Add sifted dry ingredients in thirds alternating with the orange juice, beating smooth after each addition. Fold in remaining ingredients and turn into a greased and floured 10-inch ring mold(bundt pan) Bake at 350^ for 45-60 minutes.

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