Orange and Walnut Cake
An old-fashioned recipe from Nana Ling, dated 1941
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: Australian
Keyword: orange and walnut cake
Servings: 12 slices
Calories: 200kcal
- 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)
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.
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