An easy food processor recipe for super soft cake that is bursting with orange flavor. Delicious plain or coffee.
Say hello to my old obsession.
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, like the walnut cookies, double the orange punch and the earthiness of walnuts. This cake is sure to become your favorite too.
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 ½ flour mixture - process - orange juice - process - remaining flour mixture-process.
-Pour into pan and bake.
You might also like this cranberry orange sauce.
Orange Walnut Cake
Ingredients
- 1 cup all purpose flour
- ½ cup walnuts
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (1 stick), room temperature
- ½ 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
- ½ cup orange juice, freshly squeezed (about 1 - 1 ½ large), I used Navel oranges
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- Place pan on a wire rack to cool (awesome when warm).
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Maninder
Can we use egg replacer or flax egg in place of eggs
Maria Doss
Hi Maninder, We don't have any readers trying with flax eggs. Sorry that we are not able to be of any help, Maria
Mary Burns
Looks like a beautiful cake. Will definitely make it. Thank you.
Maria Doss
Hope you love it:)
Rashika
What can I replace for eggs.?
Maria Doss
Hi Rashika,
Unfortunately, this recipe has not been tested without eggs. Our sincere apologies, Maria
Murali
Can I use self raising flour instead of all purpose flour? Is it still one cup but no baking powder?
Maria Doss
Hi Murali, We do not have any readers try this cake with self raising flour. However, I'm guessing that your substitution should work without any problem, Maria
Gemma
Thank you for sharing. Can I use lemons instead of oranges?
Maria Doss
Hi Gemma, Lemons can be used, however you will need much lesser quantity of juice and zest! We would suggest using 1 to 3 tablespoons of lemon juice (plus remaining water to get a total of 1/2 cup) and about zest of one lemon. You might also need to increase the sugar, since lemon adds sourness when compared to oranges). hope it helps, Maria
Marilou Anastasiadou
Just tried making this cake as an absolute beginner and the result is insanely good! I’m obsessed 😍 10/10!
Maria Doss
Sounds great - thanks hun, Maria
Suat
Hi,
This sounds really great, do you know if I can substitute the butter for oil?
Greetings Suat
Maria Doss
Hi Suat,
Any flavorless oil like vegetable oil or sunflower oil can be used instead. However, we think the cake will turn out incredibly soft (since they are already made with walnuts). We would recommend half butter and half oil instead, Maria
Meethi
I just made this cake. Absolutely delicious!!! I don’t have the food processor so used hand mixer. So so soft and perfect sweetness and such delicious flavor. I also chopped some walnuts and added to the mixture. Great recipes!!!
Maria Doss
Hi Meethi, Glad you loved the cake - Wishing you wonderful holidays, Maria
Maryb
I just made this cake and it is delicious! It’s moist with a wonderful nutty, orange flavour!
My tastebuds are in heaven!
Maria Doss
Hi Mary, That sounds wonderful! Wishing you a very happy new year, Maria
Helen
Hi do you have this receipe in grams???
Just looking at this it looks delicious!!
Maria Doss
Hi Helen,
1 cup all purpose flour = 126 grams
1 stick or 1/2 cup butter = 115 grams
1/2 cup sugar = 100 grams
1/2 cup walnuts = 46 grams
Hope it helps, Maria
Lizzie
Has anyone tried GF flour with this? Thanks for a reply.
Dalila
Delicious,I made it .I loved the flavor ,and texture .hummmmmm so good .I made with gluten-free flour .
Maria Doss
Hi Dalila, Glad you loved the cake, Maria
Cindy
I had to make some adjustments, thankfully it turned out great. I just baked this cake and it is so good! I didn’t have oranges, but I had mandarins, so that’s what I used for the zest and juice. Also, I do not have a food processor at this time, so I used my vitamix to grind the walnuts then I just mixed the dry ingredients in a bowl. I used an electric hand mixer to blend the wet ingredients and dry. Results were tasty, thank you for the recipe.
Kim
Question does this cake need to be refrigerated ? Thanks
Baking this yummy looking cake as I submit this question.
Maria Doss
Hi Kim, It stays fresh 3 to 4 days at room temperature, in an air tight container. If you wish to store longer, then it can be frozen or refrigerated.
Maria Doss
Hi Kim, This cake is good stored at room temperature for 3 to 5 days in a sealed air tight container. If you wish to store longer then we recommend freezing or refrigerating. Bring to room temperature before serving. Thanks, Maria
Sonia
This orange walnut cake is everything delicious and then some! I’m so happy I tried it. It will definitely be in my go to recipes! Thank you for sharing the recipe!
Maria Doss
Happy to hear hun, Maria
Veronica Rodrigues
Loved this cake. Doubled the quantity excellent ! Thank you so much. Last month made the almond flour cake. It was a hit.
Maria Doss
Glad to hear that hun, Maria
Marlene Wilkins
Finally found a walnut cake. Thankyou for the recipe. Marlene
Maria Doss
Glad you liked it hun, Maria
Shiffali
Super soft cake.
But mine tasted bland. No flavour of orange. I made exactly the way u said. What change can I make next time. Please suggest.
Maria Doss
Hi Shiffali, Hmmm... not sure why. Our guess could be that the orange wasn't a flavorful one, which is common when not in season. We would suggest looking for a fruit that is heavy for it's size when picked up and has a bright, deep orange color. Hope it helps, Maria
Joanne
I love this recipe. I have made it twice so far. I’m a bit cheeky though and add a 1/4 tsp ground cinnamon as well 😊.
Maria Doss
Sounds great to me, Maria
Christine
Walnuts in abundance ! Can't wait to dry, and brush off my walnuts to I can get stuck in and make this treat'... and SHARE it .
'
with all the good neighbors who passed me bags of nuts. All this is happening in north east France, country style. Converting to metric measurements is as easy as using the Internet to find the recipe in the first place! Grow a pair !
Maria Doss
Hi Christine, Happy to hear hun. BTW, we are working on metric conversions and it will be available very soon. Have a great weekend - Maria