In the next of our winter series cakes we have something for the baking fanatics.
This cake is definitely one for the winter and makes one tasty cake for tea-time (especially on a Sunday – you know that relaxation time we are talking about)

If you are not really a seasonal baker, it is still something you can try at home just ensure you have the correct pan or else you will be banding that cake out of the pan like there is no tomorrow – tea time will come and go!!

We always found that the orange cake was a better cake for that Sunday afternoon tea than the normal vanilla sponge cake. It was a more soothing feeling and somehow went better with tea especially during those cold days.
Durban doesn’t really expereince the winter like JHB or even Cape Town but when those cold days come by, this cake does it’s job!

Here is the recipe to this and you do not have to use the nuts if you or any guest is allergic to them.

You may also like – Pear and dried cherry Clafouti

Orange- Walnut Cake
Orange- Walnut Cake
Makes 8 to 10 servings


  • Nonstick olive oil spray
  • 1/2 cups chopped walnuts
  • cup all purpose flour
  • tablespoon baking powder
  • large eggs
  • 1/2 cups sugar
  • 1/2 cup fresh orange juice
  • 1 tablespoon finely grated orange peel
  • 1/2 cup olive oil
  • Icing sugar


  1. Preheat oven to 180°C. Spray an 18 cm spring-form pan with nonstick olive oil spray. Place silicone paper round in bottom of pan and spray paper.
  2. Grind walnuts in processor until finely ground but not powdery. Combine ground walnuts, flour, and baking powder in medium bowl; set aside.
  3. Using electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut-flour mixture; then add orange juice, orange peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.
  4. Release pan sides. Carefully invert cake onto platter and remove silicone paper. Sprinkle powdered sugar atop cake and serve

Tip – use some whipped cream for a topping to spoil your taste buds a bit more

We would love to hear from you. Drop us a comment to let us know your thoughts or if you are having any trouble with the recipes we will definitely assist in any way.
Maybe share this post with someone who you think would enjoy the read or would love to try out this recipe.

Looking forward to the next week.

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