I’m a huge fan of walnuts, always keeping a large mason jar stocked in my freezer to keep them fresh. A handful of these nutritious nuts makes for a perfect afternoon snack. So, when I had the chance to create a recipe featuring walnuts, I eagerly jumped into the kitchen. Today, I'm sharing an easy olive oil cake, brimming with ground walnuts, honey, and citrus. This cake is a delightful choice for an afternoon treat or a sweet morning companion with coffee. Let’s dive into how to make this Walnut and Honey Olive Oil Cake, plus the recipe at the end of this post.
What exactly is a snacking cake?
I’ve become quite fond of “snacking cakes” after exploring Yossi Arefi’s cookbook titled Snacking Cakes: Simple Treats for Anytime Cravings. Arefi describes snacking cakes as effortless, single-layer cakes made from common pantry ingredients. These cakes are usually simply topped with a glaze, whipped cream, or, in this case, some candied oranges. They’re the ultimate comfort food, perfect for enjoying alone or serving to guests.
Can ground nuts replace flour?
Generally, you can substitute up to half the flour in a recipe with finely ground nuts without any issues. (You can replace more, but other adjustments may be necessary to maintain the cake's structure.)
Years ago, I learned to create a delightful cake using only ground walnuts instead of flour at the Culinary Institute of America, and it’s been a favorite for gluten-sensitive friends since it’s naturally gluten-free.
In this olive oil cake, I aimed for a light and fluffy texture while incorporating ground walnuts for added flavor and nutrients. The result? A perfect balance of half flour and half walnuts.
What makes walnuts a great source of omega-3 ALA?
Now, let’s talk about our star ingredient: walnuts. They add a rich nutty flavor to the cake. Did you know that nearly all walnuts in the U.S. come from California? These nuts are unique as they are the only tree nut that provides an excellent source of plant-based omega-3 ALA fatty acid (2.5g per ounce), which is beneficial for heart health and overall wellness. Check out the nutritional information and the heart-health benefits of walnuts.
How to toast walnuts?
While I enjoy California walnuts raw, toasting them enhances their flavor and adds a satisfying crunch, especially in baked goods. Here’s my method for toasting nuts:
- Preheat your oven to 350°F.
- Spread walnuts on a baking sheet.
- Bake for about 7 minutes, just until they start to turn golden. If you notice a nutty aroma, take them out immediately to avoid burning.
- Transfer to a plate right away to halt the cooking process.
What’s the best storage for walnuts?
For maximum freshness, store walnuts in the fridge or freezer. I like to toast them and keep them in a mason jar in the freezer—perfect for a quick, energizing snack. One ounce of walnuts packs 4 grams of protein, 2 grams of fiber, and 45mg of magnesium. It's no wonder they’re so satisfying; they help stabilize blood sugar and keep you feeling full longer.
Scroll down for the simple olive oil cake recipe featuring walnuts and citrus. We’d love to see your creations!
Description
This easy olive oil cake recipe is perfect for afternoon snacking or a sweet start to your day.
Ingredients
- 1/2 cup extra-virgin olive oil, plus extra for greasing the pan
- 1 cup all-purpose flour, plus more for dusting the pan
- 1 cup toasted walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 large eggs, separated
- 2/3 cup honey
- 1/2 cup Greek yogurt
- 1 teaspoon vanilla extract
- Zest of 1 orange
For candied oranges:
- 1 cup thinly sliced oranges or clementines
- 1 cup water
- 1 cup sugar
For orange glaze:
- 1 cup powdered sugar
- 1 tablespoon orange juice
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform or cake pan, add a parchment circle to the bottom, grease it lightly, dust with flour, and set aside.
- In a food processor, combine a few tablespoons of flour and walnuts. Grind to a coarse texture, then mix in the remaining flour, baking powder, and salt.
- Beat egg whites until stiff peaks form and transfer to another bowl.
- In the stand mixer, beat egg yolks, then add the olive oil and mix until combined. Gently fold in the beaten egg whites in two batches, scraping the batter into the prepared pan.
- While the cake bakes, prepare the orange glaze by whisking the ingredients together, adding water to thin if necessary.
- For candied oranges, simmer orange slices, water, and sugar over medium heat, then reduce to low for 15 minutes. Remove and cool on parchment paper.
- Bake the cake for 45 to 50 minutes, checking with a skewer for doneness. Cool in the pan on a rack before transferring to a cake plate.
- Top the cooled cake with candied oranges and drizzle the glaze over it. Slice and enjoy!
