This dairy-free cake is nutty with a subtle brightness of orange. A topping of candied walnuts adds a festive crunch.
Bottom of cake adapted from Bon Appetit.
- Yield:serves 10
- Active time: 40 minutes
- Total time:1 hour 40 minutes
- For Cake:
- 1 1/2 cups chopped walnuts
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 1 1/2 cups sugar
- 1 tablespoon zested orange peel
- 1/2 cup fresh orange juice
- 1/2 cup olive oil, plus more for greasing pan
- For Topping:
- 1 1/2 cups walnut halves
- 2/3 cup sugar
- Coarse sea salt
- Powdered sugar
Preheat oven to 350°F. Lightly grease springform pan with olive oil.
Place walnuts in food processor. Pulse until finely ground.
In a medium bowl, whisk together walnuts, flour, baking powder, and salt. Set aside.
In a large bowl, beat eggs with an electric mixer until frothy, about 2 minutes.
Add sugar to eggs and beat until creamy, about 3 minutes. Stir in walnut mixture.
Add orange zest, orange juice, and olive oil and beat until combined.
Pour batter into prepared springform pan and bake until golden and a cake tester comes out clean, about 1 hour.
While cake is cooling, make topping. Line a baking sheet with silpat. Place sugar in a medium, heavy bottomed sauce pan over medium high heat. Cook sugar, stirring occasionally, until completely melted and light amber in color. Immediately add walnuts, and stir to combine.
Pour walnuts onto prepared baking sheet, working quickly to spread them out. Sprinkle them immediately with coarse sea salt.
To assemble: Dust top of cake with powdered sugar until evenly covered. Lightly break up any large chunks of walnuts and spread evenly over top of cake.