Walnut cake with honey oranges
A wonderful autumn cake, scented with spices and nuts
Equipment
- 2 bowls
- stand mixer with a whisk or a hand mixer
- round baking tin Ø 23 cm
- baking paper
- cutting board, sharp knife, spatula
- measuring cups and spoons; cup = 250ml, Tbsp = 15ml, tsp = 5ml
Ingredients
- 6 eggs separate whites and yolks
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 cup finely chopped walnuts
- ½ cup fresh breadcrumbs chop fresh roll or wheat bread in a food processor/processor equipped with blades until you get crumbs.
- ¼ tsp salt
Additionally
- 3 oranges
- 3 Tbsp honey
- 2 Tbsp freshly boiled water
- Greek yoghurt
Instructions
- Line the bottom of the cake tin with baking paper and preheat the oven to 180℃ (fan).
- Add egg yolks, sugar and cinnamon to the mixer bowl. Beat until the mixture thickens and is light and creamy.
- Add chopped nuts and fresh crumbs and mix well.
- In another bowl, beat the egg whites with salt until semi-stiff (until soft peaks).
- Add the egg whites into the nut mass and mix gently with a spatula.
- Pour the mixture into the cake tin and smooth the top. Place in the oven and bake for about 30 minutes, until the inserted skewer comes out dry.
- Cool the baked cake in the form. It may sink slightly as it cools down. Run a sharp knife around the inner walls of the cake tin to make it easier to release the cake, gently tear off the paper from the bottom (be careful, the cake is a bit sticky!).
Additionally
- Scald oranges. Gently grate the zest into a bowl. Cut off the entire white and bitter part (albedo). Cut the flesh into thin slices. Put the honey and hot water into a bowl, add the orange peel and slices and mix gently.Serve the cake with a spoonful of Greek yogurt and oranges in honey syrup.
Notes
Alternative serving ideas:
- Plums briefly stewed with cane sugar, cardamom and cinnamon + Greek yogurt.
- Greek yogurt with chopped pistachios and a bit of rose water + rose petal jam.
- A scoop of coffee ice cream, grated dark chocolate and lightly whipped cream.
- Whipped cream with vanilla halva + pistachios and a bit of honey.