Light & Luscious, this cake is delicious served "as is" or with whipped Cream or yoghurt
1 1/2cups chopped walnuts
1 cup plain flour
1 Tbsp baking powder
4 large eggs
1 cup sugar
1/2 cup fresh orange juice
1 Tbsp finely grated orange peel
1/2 cup of oil (walnut)
icing sugar for dusting.
Preheat oven to 180 degrees. Spray a 23cm-diameter spring-form cake pan with oil. Line with baking paper.
Pulse the walnuts in a food processor until finely chopped but not floury. Combine with the flour and baking powder in medium bowl.
Use an electric mixer, beat the eggs in a large bowl until frothy, about 2 minutes. Gradually add the sugar, beating until thick and pale yellow, about 4 minutes. Gradually add the walnut-flour mixture. Add the orange juice, orange peel and oil, beating until just blended. Pour into the prepared pan.
Place the cake pan on a baking tray. Bake for 50-60 minutes or until a skewer inserted in the centre comes out clean. Cool on a wire rack.
Place on a serving plate. Dust with the icing sugar.