Orange and Walnut Cake
An old-fashioned recipe from Nana Ling, dated 1941
Servings: 12 slices
Calories: 200kcal
Equipment
- bar tin (approx 14 x 24 cm)
Ingredients
- 115 grams butter
- ½ cup caster sugar
- 2 eggs
- 1 cup SR flour
- ½ cup almond meal
- 1 large orange (making nearly ½ cup juice)
- ¼ cup walnuts, roughly chopped
- 1 teaspoon rapadura sugar (or brown or raw sugar)
Instructions
- Grease a bar tin (approx 14 x 24cm) and line with baking paper.
- Pre-heat oven to 180 degrees celsius (fan-forced).
- Cream butter and sugar.
- Add eggs and zest from half the orange and beat again to combine.
- Juice orange. You should have close to ½ cup.
- Add flour, almond meal and orange juice to mixture, alternately, stirring to combine.
- Pour mixture into prepared tin.
- Sprinkle with zest from other half of orange, walnuts and rapadura sugar.
- Place into oven and bake for 35-40 minutes or until a skewer inserted into the cake comes out clean.
Nutrition
Calories: 200kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 79mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 314IU | Vitamin C: 8mg | Calcium: 26mg | Iron: 1mg