Warm walnut and orange cake recipe

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A Middle Eastern-inspired cake that is gluten-free and packed with energy-boosting nuts. The whole cooked orange gives it a tangy, high-fiber citrus hit.

  • Yield: 10 slices
  • Preparation Time: 25 Minutes
  • Cooking Time: 2 25 Minutes


  • 3 large whole oranges
  • 1 cup dried apricots
  • ⅔ cup coarsely chopped walnuts, plus 12 halves to decorate
  • ¾ cup unblanched almonds, coarsely chopped, plus 6 to decorate
  • ½ cup Brazil nuts, coarsely chopped, plus 12 to decorate
  • 4 eggs
  • 1 cup superfine or granulated sugar
  • ½ cup light olive oil, plus extra to grease
  • ½ cup brown rice flour
  • 2 teaspoons gluten-free baking powder
  • 1 cup fat-free Greek-style plain yogurt, to serve
How to Make It
  1. Put one orange in a small saucepan, just cover with water, then bring to a boil, cover, and simmer for 45 minutes. Add the dried apricots, replace the lid, and cook for 15 minutes, or until the orange is tender when pierced with a knife. Drain the fruits, reserving the cooking water, and let cool.
  2. Preheat the oven to 325°F. Lightly brush a 9½-inch round springform cake pan with a little oil. Put the measured walnuts, almonds, and Brazil nuts into a food processor and process until finely ground. Transfer to a large mixing bowl.
  3. Coarsely chop the cooked orange, discard any seeds, then put it and the apricots in a food processor and process into a coarse puree. Add the eggs, ¾ cup of sugar and all the oil, and process again until smooth.
  4. Spoon the brown rice flour and baking powder into the ground nuts and mix well. Transfer to the food processor and process briefly until smooth. Pour the cake batter into the prepared pan, spread it level with a spatula, and decorate with the walnut halves, whole almonds, and whole Brazil nuts.
  5. Bake for 1–1¼ hours, or until browned, slightly cracked on top, and a toothpick inserted into the center comes out clean. Check after 40 minutes and loosely cover the top with aluminum foil if the nut decoration is browning too quickly.
  6. Cut the peel and pith away from the remaining oranges with a small serrated knife. Cut between the membranes to release the segments. Measure ½ cup of the reserved orange cooking water, making it up with extra water, if needed, and pour it into a small saucepan. Add the remaining sugar and cook over low heat until the sugar has dissolved. Increase the heat to high and boil for 3 minutes, or until you have a syrup. Add the orange segments and let cool.
  7. Loosen the edge of the cake with a blunt knife and turn out onto a wire rack. Let cool slightly, then cut into wedges and serve warm, with the oranges in syrup and spoonfuls of the Greek yogurt.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
517 kcal
Calories from Fat:
303.3 kcal
% Daily Value*
Total Fat
33.7 g
Saturated Fat
5.3 g
Trans Fat
0.0 g
47.4 g
Dietary Fiber
5.2 g
34.6 g
11.9 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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