CHRISTMAS DELIGHTS 2 :GREEK WALNUT SPICE CAKE....

Ingredients

Cake

1 1/4   cups of chopped walnuts

1 1/2   cups white whole-wheat flour

1/2      cups barley flour

2         teaspoon baking powder

1         teaspoon ground cinnamon

3/4      teaspoon ground cloves

1/2      teaspoon baking soda

1/4      teaspoon ground nutmeg

1/4      teaspoon salt

2         large eggs, at room temperature

3/4      cups packed dark or light brown sugar

2/3      cups low-fat Greek yogurt

2         teaspoons freshly grated orange zest

1/2      cups orange juice

1/4      cups extra-virgin olive oil

Syrup

1/3   cups orange juice

1/4   cups packed dark or light brown sugar

1      small strip orange zest (1-by-1-inch)

2      whole cloves

Directions:

To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.

Spread walnuts on a baking sheet and toast, stirring once halfway,  about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.

Whisk whole-wheat flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.

Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 45 minutes.

To prepare syrup: 

Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip, and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.

When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.

                                

Love,

Aaisha....