An (almost) easy food processor recipe for super soft cake that is bursting with orange flavor. Delicious plain or coffee.
Say hello to my old obsession.
(An old recipe revisited for better pictures)
Do you love cakes slathered with frosting or just the plain kind?
I’m the not-to-sweet kinda gal.
And this is totally my kinda jam.
Just the right amount of sweetness, double the orange punch and the earthiness of walnuts. This cake is sure to become your favorite too.
(Click here for step-by-step pictures)
The cake comes together just in a food processor-
-Grind all dry ingredients into the food processor, transfer into a bowl.
-Into the now empty food processor, process butter, sugar and orange zest.
-Add eggs and process
-Add 1/2 flour mixture – process – orange juice – process – remaining flour mixture-process.
-Pour into pan and bake.
Skill level – Intermediate
(Super Soft) Orange Walnut Cake
1 cup all purpose flour
1/2 cup walnuts
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter (1/2 cup), room temperature
1/2 cup sugar
1 tablespoon finely grated orange zest (only the outer orange skin and not the white part), about 1 large orange
2 large eggs, room temperature
1/2 cup orange juice, freshly squeezed (about 1 – 1 1/2 large), I used Navel oranges
1. Preheat oven to 350 degrees. Spray a 8-inch or 9-inch round cake pan with non-stick cooking spray and line the bottom with parchment paper.
2. Into a food processor, combine flour, walnuts, baking powder, baking soda and salt. Process for one minute and 30 seconds, until finely ground. Transfer mixture to a bowl and keep aside.
3. Into the same (now empty) processor, add butter, sugar and orange zest. Process for 45 seconds. Add both eggs and process for few seconds until smooth (scrape the sides of the processor to mix in any butter sticking to the sides).
4. Add half the ground flour mixture, process for 10 seconds, then orange juice, process for 10 seconds and then finish off with remaining flour mixture and process for additional 10 seconds, until combined.
5. Transfer batter into the prepared pan, spread evenly and bake in the middle rack of the oven for 33 minutes (if using 8-inch pan) and 30 minutes (if using 9-inch pan) or until a tooth pick inserted in the middle comes clean.
6. Place pan on a wire rack to cool (awesome when warm),
Makes one 8-inch or 9-inch cake.