Walnut Olive Oil Cake

I started making this cake a few years ago from a recipe in one of my many cookbooks. Over the years it has evolved into what I am giving you here today.

1 1/2 Cups Chopped Walnuts
1/2 cup All-purpose flour
1/2 cup whole wheat pastry flour
1 T. Baking powder
1/4 t. Salt
4 eggs
1 1/2 Cups Sugar
Zest of 1 orange
Zest of 1 Lemon
Juice of 1 orange and Juice of 1 Lemon (about 1/2 cup, If juice is short add orange juice to 1/2 cup)
1/2 Cup Extra Virgin Olive Oil

1. Preheat Oven to 350. Lightly coat a 9" Spring form pan with olive oil.

2. Toast walnuts in the oven for about 10 minutes, cool slightly. Place walnuts in in food processor and process until they are the consistency of bread crumbs; In a bowl combine ground nuts, flour, baking powder, and salt, set aside.

3. Beat eggs in a large bowl with an electric mixer until frothy. Slowly add the sugar and beat until light, thick, and lemon color. Slowly add the walnut-flour mixture, beating continuously. Then, with mixer on low, add juice, zest, and oil and mix until just combined.

4. Pour into the prepared pan and bake for about 50-60 minutes or until a skewer inserted into center of cake comes out clean. Set pan on rack and cool. Remove cake from pan and place on serving platter.

Serve with fruit in a balsamic reduction.


Nutrition Information: serves 8: Per serving 540 calories, 30 g fat, 64 g carbs, 2 g fiber, 217mg, sodium 8g protein,