Orange-Walnut Olive Oil Cake with Sweet Yogurt

 

Olive oil cakes are popular in Italy, where they are typically made with orange-flavored liqueurs. This version replaces the alcohol with orange juice (and zest), and calls for brown sugar instead of the more refined granulated variety. Use extra-virgin olive oil if you prefer a more pronounced fruitiness. This cake was made with an 8-by-2-inch round “professional” pan; the batter can also be baked in a standard 9-by-1½-inch cake pan.

 

Ingredients :

 

• ½ cup olive oil, plus more for pan
• 1½ cups all-purpose flour, plus more for pan
• 1 cup walnuts
• 1 tablespoon finely grated orange zest, plus more for garnish, and ½ cup fresh orange juice (from 2 to 3 oranges)
• 2 teaspoons baking powder
• 1 teaspoon coarse salt
• 2 large eggs
• 1 cup packed dark brown sugar
• 1 cup plain Greek-style yogurt (2 percent)
• 2 tablespoons confectioners’ sugar, plus more for dusting

 

Method :

 

1. Preheat oven to 375ºF. Brush an 8-by-2-inch round cake pan with oil, then dust with flour; tap out excess. Line bottom with parchment; oil parchment. Pulse walnuts in a food processor until finely ground (do not overprocess).
2. In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and the oil until just moistened; do not overmix.
3. Pour batter into prepared pan, and bake until a tester inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; turn out onto a wire rack to cool completely, top side up. Meanwhile, stir together yogurt and confectioners’ sugar in a small bowl. Before serving, dust cake with confectioners’ sugar, then slice into wedges. Pass sweet yogurt alongside. Garnish yogurt and cake slices with more orange zest, as desired.

 

per serving: 442 calories; 11.5 saturated fat; 11 g unsaturated fat; 55 mg cholesterol; 51 g carbohydrates; 8.5 g protein; 423 mg sodium; 2 g fiber