Orange and Walnut Cake

The first time I made this cake, I forgot to add the yogurt. It turned out a bit dry, but it was still eaten. I think it was around Christmas because I had plenty of oranges in the kitchen, and I kept the walnuts in a jar to prevent them from getting damp. Since then, I’ve tried all sorts of combinations, but this version with orange, walnuts, and a bit of coconut seems to be the best. Now I make it almost with my eyes closed; I don’t even measure everything to the gram anymore, but here I’ve provided exact amounts so that it can turn out well for someone else who dares to try it. I still remember how I tricked myself the first time with the oven; it browned nicely on top but was still soft in the middle. Patience is key; this is not a cake to make when you’re in a hurry or when you have guests at the door.

It takes about 20 minutes to prepare, plus another 45-50 minutes in the oven. You’ll get a large tray, enough for 10-12 slices, depending on how thick you cut it. It’s not hard, but I wouldn’t say it’s completely beginner-friendly since you need to pay a bit of attention when folding in the egg whites and baking.

I make this cake quite often because it’s exactly the kind of sweet treat that doesn’t need frosting, fillings, or other complications. It’s moist, flavorful, with a good texture, and it lasts two to three days without any issues, perfect for breakfast or with afternoon coffee. When I find good oranges with unblemished peels, I get excited and make it, and if I have old walnuts, they work just fine here; you can’t tell if they’re not fresh. My kids eat it without any complaints, and if I forget to add coconut or sprinkle poppy seeds, no one protests.

1. I put the softened (but not melted) butter directly into a large bowl and cream it with the sugar. I’ve tried both with a mixer and by hand with a whisk or wooden spoon. It works with a mixer, but not too vigorously, as we’re not making whipped cream. It needs to be creamy, not frothy.
2. I separate the eggs. I add the yolks to the butter and sugar mixture and mix until it becomes a smooth cream. Even if it looks like it’s curdling at first, don’t worry; when we add the rest, everything will come together.
3. I beat the egg whites separately with a pinch of salt until nothing falls out when I turn the bowl upside down. It’s not rocket science, but there should be no traces of yolk or moisture in the bowl.
4. Here, when combining the mixtures, many make the mistake of mixing too vigorously. I take a wooden spoon and gradually add the egg whites, using gentle, wide movements from the bottom up. Not with force, as that would make all the air disappear.
5. I wash the orange well to ensure there’s nothing on the peel, then finely grate it (only the orange part, not the white part, which is bitter). I squeeze out the juice, strain it if I feel like it; otherwise, I leave it as is, with pulp. I add it to the mixture along with the honey. I incorporate the honey before adding the flour; I’ve noticed that this way, it doesn’t settle at the bottom while baking.
6. I add a spoonful of flour and mix, then add the yogurt. I sprinkle the remaining flour on top, along with the baking powder. Don’t put the baking powder directly on the liquids to avoid lumps. When I have time, I sift the flour for a slightly fluffier result, but it’s not the end of the world if I don’t.
7. I break the walnuts with a knife, not in a food processor, so they stay in pieces, not powder. It’s better this way as it gives texture. I add them to the mixture at the end, along with the coconut or poppy seeds (sometimes I add them, sometimes I don’t, depending on my cravings and what I find in the cupboard). I mix gently, and if I have a little batter left, I add cocoa to it and pour it on top in stripes—not always, but it looks nice when cut.
8. I grease the tray with oil or butter, depending on what I have on hand, but I always use parchment paper; otherwise, it sticks. I pour the mixture in and level it with a spatula without pressing down.
9. I preheat the oven well to 180 degrees Celsius. I place the tray on the middle rack, not the bottom one, as it burns quickly. It bakes for about 45 minutes, but I check on it from time to time. If it browns too much on top and is still raw inside, I place a piece of parchment paper on top directly in the oven to prevent it from burning.
10. When it’s done, I take the tray out and let the cake cool completely on a rack; otherwise, it won’t cut nicely. Sometimes I flip it over, other times I take it out with the paper and leave it like that to prevent it from drying out.

Tips:
- If you have candied oranges or glazed peels, I also add small cubes on top before baking.
- If you want more flavor, you can add vanilla extract or a splash of rum essence, but I prefer just the orange flavor.
- Don’t overmix the batter after adding the flour, or it will become dense and won’t rise.
- You can add raisins, dried cranberries, or even chocolate chunks if you’re tempted.

This cake goes perfectly with strong coffee or a cup of black tea with milk. I’ve also tried it with warm milk in the morning when I had nothing else at home. On lazy afternoons, I enjoy it with a drinkable yogurt or a cup of compote. I also think it’s great for packing; it doesn’t dry out quickly, and for picnics, I take it sliced, wrapped in a napkin.

If you want a light menu, start with a creamy soup and serve this cake for dessert. It also pairs well with a fruit salad with yogurt, especially if you have leftover fruit.

For variations, I’ve tried using lemon instead of orange. It’s more tangy, which works if you want something refreshing. Using hazelnuts instead of walnuts is interesting, but it’s crunchier. Sometimes I combine walnuts with pistachios or almonds if I have some leftovers in the cupboard. If you don’t have yogurt, sour cream works too, and for a dairy-free version, I’ve used coconut milk, but it has a slightly more exotic note. Instead of regular flour, I’ve also tried using whole wheat flour—it turns out denser but has a more intense flavor. Once, I added more oranges, but it turned out too moist; I wouldn’t recommend it unless you want a cake that’s almost like a sticky sponge.

The cake is best served plain, without anything on top. At most, if it’s warm, with a spoonful of sour cream or a bit of tart jam (I like it with blackcurrant or sour cherry jam). I also see it alongside a fresh fruit slice, like an apple or pear, if you need to make it more filling for kids.

Frequently Asked Questions (I’ve received these over time from friends or readers):

1. What happens if I use only egg whites or only yolks?
A: If you use only egg whites, the cake will turn out drier, almost like a meringue, without a rich flavor. If you use only yolks, it won’t rise as nicely and will be too dense. It’s better to use both as they are, each has its role.

2. Can I use less sugar or another sweetener?
A: Yes, you can use less sugar, but don’t go below 70-80g, or it won’t hold the mixture together well. Using more honey will make it moist but not too sweet, and you’ll need to reduce the liquids a bit. Sweeteners like erythritol or xylitol work, but they slightly change the texture, making it more crumbly.

3. Can it be frozen?
A: Yes, I slice it after it has cooled completely, then put it in bags, portioned for quick consumption. When thawing, I let it sit at room temperature, and if I want it to taste fresh, I heat it for 2 minutes in the oven without drying it out too much.

4. What can I replace the nuts with if I have allergies?
A: I’ve tried using roasted sunflower seeds (unsalted) or peeled pumpkin seeds. It’s not the same flavor, but it adds crunch. You can also try just poppy seeds or more coconut to compensate.

5. What do I do if I don’t have baking powder?
A: You can use baking soda, but use half the amount and add a tablespoon of lemon juice. Otherwise, the cake won’t rise as much and will have a slightly metallic taste if you use too much baking soda.

6. Can it be made gluten-free?
A: Yes, I’ve tried using a gluten-free flour mix, but it turns out more crumbly, and the liquid amount needs to be adjusted (possibly less yogurt). It won’t be as fluffy, but it works for those who don’t have other options.

The nutritional values are quite decent for a homemade cake. A slice (about 50-60g) has around 170-200 calories, depending on how much sugar and nuts you use. Carbohydrates are around 25-28g, fats about 7-9g, and protein 3-4g. It contains good fats from the walnuts and a bit from the butter, it’s not extremely sweet, and the sugar content is much lower than in many store-bought desserts. If you reduce the sugar or use more low-fat yogurt, you can lower the calories. It’s not something for a drastic diet, but it’s balanced enough for a homemade sweet treat. The orange adds vitamin C and a fresh taste, while the walnuts provide some omega-3. If you add chocolate or other ingredients, the calorie count will definitely increase.

It keeps very well at room temperature, wrapped in paper or a kitchen towel, for about 2-3 days without issues. If you put it in the fridge, it firms up a bit, but you can warm it for a few seconds in the microwave or oven (don’t dry it out too much to avoid it becoming bread-like). It can also be frozen, as I mentioned, and when thawed, it doesn’t lose its texture if you don’t leave it uncovered for too long.

Ingredients (in the order I use them, not necessarily as they appear on the packages):
- Butter: for flavor, tenderness, and consistency.
- Sugar: binds the batter, adds color, and balances the acidity of the orange.
- Eggs: help the cake rise and hold it together, providing structure.
- Yogurt: keeps the mixture moist and slightly tangy, aiding in rising.
- Flour: the base of the batter, giving it volume.
- Baking powder: helps the cake rise and stay airy.
- Orange: for flavor, zest, and juice, adding aroma and a bit of acidity.
- Honey: an extra touch of flavor and moisture, not for sweetness.
- Walnuts: crunchy texture, rich flavor.
- Coconut (or poppy seeds): delicate flavor and a bit of contrast in the mixture.

 Ingredients: 100 g butter, 100 g yogurt, 3 eggs, 220 g flour, 1/2 packet baking powder, 1 orange, 1 tablespoon honey, 60 g nuts, 2 teaspoons coconut or poppy seeds, 100 g sugar / powdered sugar

 Tags:  orange cake