Servings: 8 people
Calories: 250kcal
Cost: $15
Equipment
- Mixing bowls
- Whisk
- Saucepan
- 8-inch round cake pan
- Parchment paper
Ingredients
- 200 g all-purpose flour
- 150 g ground walnuts
- 10 g baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 150 g granulated sugar
- 3 large eggs
- 120 ml olive oil
- 1 tsp vanilla extract
- 120 ml freshly squeezed orange juice
- 120 ml water for syrup
- 150 g honey for syrup
- 1 tbsp lemon juice for syrup
- 1/4 cup chopped walnuts for garnish
Instructions
- Preheat the oven to 175°C (350°F) and grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, whisk together the flour, ground walnuts, baking powder, salt, and cinnamon.
- In another bowl, whisk the sugar, eggs, olive oil, vanilla extract, orange juice, and orange zest until smooth.
- Gradually pour the wet ingredients into the dry mix, stirring gently until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes.
- While the cake bakes, combine water, honey, and lemon juice in a saucepan and simmer until honey dissolves.
- Once the cake cools slightly, drizzle the warm syrup evenly over the top and sprinkle with chopped walnuts.
Notes
For a gluten-free option, use almond flour instead of all-purpose flour.
Adding a splash of brandy or ouzo to the syrup enhances the flavors beautifully.
Store the cake in an airtight container at room temperature for up to three days, or freeze individual slices for longer storage.
Adding a splash of brandy or ouzo to the syrup enhances the flavors beautifully.
Store the cake in an airtight container at room temperature for up to three days, or freeze individual slices for longer storage.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 5g | Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 35mg | Sodium: 90mg | Potassium: 150mg | Fiber: 2g | Sugar: 18g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!