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Orange Cake with Walnut Topping
- Walnut Topping
- 1 teaspoon canola oil
- 1/2 cup chopped walnuts
- 1 tablespoon rice syrup
- 1/4 teaspoon ground cinnamon
- Orange Cake
- 1/4 cup canola oil
- 2/3 cup rice syrup
- 1 teaspoon vanilla extract
- 1 egg, slightly beaten
- 1/2 cup nonfat plain yogurt
- Zest of 1 orange
- 2 cups whole wheat pastry flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Preheat the oven to 350°F. Oil a 9-inch square baking pan.
For the topping, put oil, walnuts, rice syrup and cinnamon into a small skillet over low heat and cook, stirring constantly, until walnuts are hot and thoroughly coated with the syrup, about 3 minutes.
Remove from heat; set aside.
For the cake, combine oil, rice syrup and vanilla in a medium bowl.
Add egg and beat well.
Add yogurt, 1/4 cup water and orange zest and mix thoroughly.
Combine flour, salt, baking powder and baking soda in a separate bowl, then add to the yogurt mixture and stir well.
Pour batter into prepared pan, then sprinkle walnut topping on top of the batter.
Bake until cake pulls away from the sides of the pan and springs back when the top is lightly pressed, 35 to 40 minutes.
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- Walnut Topping
- 1 teaspoon canola oil
- 1/2 cup chopped walnuts
- 1 tablespoon rice syrup
- 1/4 teaspoon ground cinnamon
- Orange Cake
- 1/4 cup canola oil
- 2/3 cup rice syrup
- 1 teaspoon vanilla extract
- 1 egg, slightly beaten
- 1/2 cup nonfat plain yogurt
- Zest of 1 orange
- 2 cups whole wheat pastry flour
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda