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.

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