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Greek Walnut Spice Cake

Source: © EatingWell Magazine
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Active Time:  45 Minutes
Total Time:  2 Hours
  12 servings
A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.

Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.
RECIPE INGREDIENTS
For Cake:
1 1/4 cups  coarsely chopped walnuts, divided
1 1/2 cups  white whole-wheat flour (see Note)
1/2 cup  barley flour (see Note)
2 teaspoons  baking powder
1 teaspoon  ground cinnamon
3/4 teaspoon  ground cloves
1/2 teaspoon  baking soda
1/4 teaspoon  ground nutmeg
1/4 teaspoon  salt
2   large eggs, at room temperature
3/4 cup  packed dark or light brown sugar
2/3 cup  low-fat Greek yogurt
2 teaspoons  freshly grated orange zest
1/2 cup  orange juice
1/4 cup  extra-virgin olive oil
For Syrup:
1/3 cup  orange juice
1/4 cup  packed dark or light brown sugar
1   small strip orange zest (1-by-1-inch)
2   whole cloves

Ingredient Note: : Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it’s often available in bulk. Store in the freezer. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores). Store it in the freezer. Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Greek Walnut Spice Cake Recipe at Cooking.com
DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.


Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.


Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.


Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 45 minutes.


To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.


When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Seasonal Spice Cakes
Nutrition Facts per Serving
Yield:   12 servings
Calories: 294
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 36mg
Sodium: 215mg
% Cal. from Fat: 43%
Fat. Total: 14g
Protein: 7g
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