Greek Walnut Spice Cake From EatingWell: January/February 2010 Makes: 12 servings Can also make as muffins!!! Active Time: 45 minutes Total Time: 2 hours Ingredients 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 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 Preparation 1.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. 2.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°. 3.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. 4.Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes. 5.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. 6.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. Tips & Notes Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day. Ingredient notes: 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. (Or find it online from bobsredmill or kingarthurflour.) 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. Nutrition Per serving: 294 calories; 14 g fat ( 2 g sat , 5 g mono ); 36 mg cholesterol; 38 g carbohydrates; 18 g added sugars; 7 g protein; 3 g fiber; 215 mg sodium; 166 mg potassium. Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
Posted on: Sat, 10 Aug 2013 17:10:01 +0000
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