Walnut and Almond Cake with Orange Syrup
Indulge in the rich, nutty flavors of this Walnut and Almond Cake with Orange Syrup—an irresistible dessert that combines the earthiness of finely ground nuts with the bright, citrusy zest of oranges. This moist and buttery cake is elevated with a luscious orange-honey syrup that seeps into every bite, adding a subtle sweetness and tangy depth. Made with a blend of walnuts, almonds, and orange zest, this recipe offers a delightful balance of textures and aromas. Perfect for an afternoon tea or festive occasion, this stunningly simple yet elegant dessert is easy to prepare and sure to impress. Garnish with a sprinkle of powdered sugar or fresh orange zest for a show-stopping finish.
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Recipe Information
Ingredients
- 100 grams Walnuts
- 100 grams Almonds (blanched or raw)
- 150 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 200 grams Granulated sugar
- 150 grams Unsalted butter (softened)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Whole milk
- 2 medium Oranges (zested)
- 100 milliliters Orange juice (freshly squeezed)
- 50 grams Honey
- 50 milliliters Water
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
Using a food processor, grind the walnuts and almonds until fine but not overly pasty. Be careful not to over-process as the nuts can release oils. Set aside.
In a medium bowl, sift together the all-purpose flour and baking powder. Add the ground nuts and stir to combine.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and orange zest.
On low speed, alternate adding the dry flour mixture and the milk to the wet mixture, beginning and ending with the dry ingredients. Beat until just combined, being careful not to overwork the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the orange syrup. In a small saucepan over medium heat, combine the freshly squeezed orange juice, honey, and water. Bring the mixture to a boil, then reduce to a simmer and cook for 6-8 minutes, or until slightly thickened. Remove from heat and let it cool to room temperature.
Once the cake is done, allow it to cool in the pan for 10 minutes before transferring it to a wire rack. While the cake is still warm, poke small holes on the top using a skewer or toothpick.
Slowly pour the orange syrup over the cake, allowing it to seep into the holes. Let the cake cool completely and absorb the syrup before serving.
Optional: Garnish the cake with additional orange zest or a light dusting of powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 35.8 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 296 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
