Orange Walnut Cake Recipe

Introduction

This Orange Walnut Cake is a moist, fragrant dessert bursting with fresh citrus flavor and crunchy walnuts. Perfect for a tea time treat or a light, sweet finish to any meal, it’s easy to make and sure to impress your guests.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup walnuts
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick), room temperature
• 1/2 cup sugar
• 2 medium oranges
• 2 large eggs, room temperature

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper for easy removal.
2. Step 2: Zest one orange carefully, avoiding the bitter white pith. Juice both oranges and measure out ½ cup of fresh orange juice for the batter. Save any leftover juice for drinking.
3. Step 3: Combine the flour, walnuts, baking powder, baking soda, and salt in a food processor. Pulse for about 90 seconds until the mixture is finely ground. Transfer to a bowl and set aside.
4. Step 4: In the now-empty food processor, add the butter, sugar, and orange zest. Process for 45 seconds until combined and creamy.
5. Step 5: Scrape down the sides of the bowl to mix any butter sticking to the edges. Add the eggs and process for 25 seconds until fully incorporated.
6. Step 6: Add half of the flour mixture to the food processor and pulse for 10 seconds.
7. Step 7: Pour in the orange juice and process for another 10 seconds. Finish by adding the remaining flour mixture and processing for 10 seconds until just combined.
8. Step 8: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Remove the cake from the oven and place the pan on a wire rack to cool before serving. Enjoy your fresh and flavorful Orange Walnut Cake!

Tips & Variations

• Toast the walnuts lightly before grinding for a richer, nuttier flavor.
• For a dairy-free version, substitute butter with coconut oil.
• Add a teaspoon of vanilla extract to the batter for extra aroma.
• Serve with a dollop of whipped cream or a dusting of powdered sugar for a pretty presentation.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave if desired, or enjoy cold for a refreshing flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of walnuts?

Yes, you can substitute walnuts with pecans or almonds depending on your preference. Just chop or pulse them finely before adding to the batter.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If batter sticks to it, bake for a few more minutes and check again.

Orange Walnut Cake Recipe

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★★★★★

4.8 from 75 reviews

• Author: Harper
• Total Time: 42 minutes
• Yield: 10 servings 1x

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Description

This Orange Walnut Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh oranges combined with crunchy walnuts. Ground finely in a food processor for a smooth batter, the cake is baked to golden perfection with a tender crumb and a delightful citrus aroma. Perfect for an afternoon treat or a light, fruity dessert that serves up to ten people.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all purpose flour
• 1/2 cup walnuts
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (1 stick), room temperature
• 1/2 cup sugar
• 2 medium oranges (zested and juiced)
• 2 large eggs, room temperature

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Spray an 8-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper to ensure easy removal of the cake after baking.
2. Prepare orange zest and juice: Using a microplane or fine grater, zest one of the oranges carefully, avoiding the white pith which is bitter. Next, juice both oranges and measure out ½ cup of the fresh orange juice for the batter. Any extra juice can be enjoyed as a refreshing drink.
3. Process dry ingredients: Place the all-purpose flour, walnuts, baking powder, baking soda, and salt into a food processor. Pulse or process for about 90 seconds until the walnuts are finely ground with the dry ingredients. Transfer this mixture to a separate bowl and set aside.
4. Cream butter, sugar, and zest: Clean out the food processor bowl, then add the unsalted butter, sugar, and the freshly grated orange zest. Process together for 45 seconds to combine and lighten the mixture.
5. Add eggs: Scrape down the sides of the processor bowl to incorporate any butter attached to the sides. Add the two large room temperature eggs and process for 25 seconds, ensuring the eggs are fully mixed into the creamed butter and sugar mixture.
6. Add flour mixture in two parts: Add half of the previously ground flour and walnut mixture to the batter in the food processor and process for 10 seconds to incorporate.
7. Add orange juice: Pour in the measured ½ cup of fresh orange juice and process again for 10 seconds to blend it into the batter.
8. Add remaining flour mixture: Finish by adding the remaining half of the flour and walnut mixture and process for a final 10 seconds until fully combined and smooth.
9. Bake the cake: Transfer the batter into the prepared cake pan and spread it evenly with a spatula. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool and serve: After baking, place the cake pan on a wire rack to cool completely before removing the cake. Once cooled, serve the cake and enjoy!

Notes

• Use room temperature eggs and butter for better incorporation and a fluffier cake texture.
• Grinding the walnuts finely helps distribute their flavor evenly through the cake without large chunks.
• Fresh orange juice and zest are key to achieving a bright citrus flavor; avoid bottled juice.
• Ensure the cake is cooled completely before slicing to maintain its structure.
• The cake keeps well for 2-3 days stored in an airtight container at room temperature.

• Prep Time: 12 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Orange walnut cake, citrus cake, walnut dessert, baked orange cake, easy cake recipe