Ingredients: |
Ingredients: 1 1/4 cup(s) coarsely chopped walnuts, divided 1 1/2 cup(s) white whole-wheat flour (see Tips & Techniques) 1/2 cup(s) barley flour (see Tips & Techniques) 2 teaspoon(s) baking powder 1 teaspoon(s) ground cinnamon 3/4 teaspoon(s) ground cloves 1/2 teaspoon(s) baking soda 1/4 teaspoon(s) ground nutmeg 1/4 teaspoon(s) salt 2 large eggs, at room temperature 3/4 cup(s) packed dark or light brown sugar 2/3 cup(s) low-fat Greek yogurt 2 teaspoon(s) freshly grated orange zest 1/2 cup(s) orange juice 1/4 cup(s) extra-virgin olive oil
Syrup 1/3 cup(s) orange juice 1/4 cup(s) packed dark or light brown sugar 1 small strip orange zest (1-by-1-inch) 2 whole(s) cloves
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Directions: |
Directions:1. 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. 2. Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°. 3. Whisk whole-wheat flour (see measuring tip), 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. 4. Bake the cake until a wooden skewer or toothpick inserted into the center comes out clean, about 45 minutes. 5. 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. 6. 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.
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