Toasted walnuts give rich flavor to this cake which is soaked with a warm honey-orange syrup after it’s
baked. If you chop the nuts in a good processor; use brief pulses so that the nuts do not beomc walnut
l cup walnuts
2 cups flour
l-l/2 tsp. baking powder
l/2 tsp. baking soda
l/2 tsp. salt
l/2 tsp. ground cinnamon
l/4 tsp. ground cloves
2 sticks butter softened
l cup sugar
6 large eggs
l tbsps. grated orange zest
l 8 oz. container plain low fat yogurt
Spread nuts on baking sheet and toast at 350 until golden, l5-20 mins. Let cool slightly then finely chop.
Stir together flour, baking powder, baking soda, salt, cinnamon and cloves in large bowl. Set aside.
Beat butter and sugar in large bowl at med speed until light and fluffy. Add eggs, l at a time, beating well
after each addition. Beat in orange zest. Reduce speed to low; add flour mixture alternately with yogurt
beginning and ending with flour mix. Fold in walnuts. Spoon batter into greased 9xl3″ pan and smooth
with rubber spatula. Bake at 350 until pick comes out clean, 35-40 mins. Cool in pan on wire rack.
Sryrup: l cup sugar
l/2 cup honey
3/4 cup water
grated zest of l orange
Stir together sugar, honey, water and orange zest in l qt. saucepan. Bring to boil over med heat,
stirring constantly. Simmer 5 mins. Spoon lukewarm syrup over cake. Cool before slicing.