A fragrant, delicious cake that tastes of fresh citrus orange and crunchy walnuts.
- 1 1/2 cups chopped walnuts
- 3/4 cups almond meal/flour
- 1/4 cup tapioca flour/arrowroot starch
- 1 teaspoon baking powder
- 4 large eggs, separated (room temperature)
- Pinch of salt
- 1 1/4 cup sugar
- 1/2 cup freshly squeezed orange juice
- 2 tablespoons of orange zest
- 1/2 cup coconut oil
- Powdered sugar, optional (for sprinkling over finished cake)
- Pre-heat oven to 350 deg Fahrenheit (175 deg Cel)
- Grease a spring form pan and then place a parchment paper round on the bottom, and cover the sides with parchment paper
- Roughly chop walnuts until you get very small pieces
- In a large bowl, combine the chopped walnuts, almond meal, tapioca flour, and baking powder
- Beat egg yolks in another bowl until frothy, then add slowly add in the sugar, and beat until pale yellow
- Pour the egg yolk mixture into the bowl with dried ingredients, add orange juice, zest, and coconut oil. Mix well until combined.
- Beat egg whites and salt with electric beater until stiff peaks form
- Gently fold in beaten egg whites into the batter, until just combined (be careful not to overmix)
- Pour batter into the prepared spring form pan, place pan on baking sheet, and bake for around 1 hour or until a toothpick inserted in the middle comes out clean.
- Cool cake completely before removing pan sides.
- Invert cake onto platter and then remove parchment paper.
- Sprinkle powdered sugar on top of cake and serve.
To store cake, place in airtight container in the refridgerator for up to a week.
Adapted from Epicurious (http://www.epicurious.com/recipes/food/views/Walnut-Orange-Cake-240088)