Orange Walnut Cake

(recipe from Power Foods, a new Martha Stewart Publication)

Serves 8

Preheat oven to 375 degrees. Brush cake pan with oil, line bottom with parchment; oil and flour parchment and pan. Place walnuts in food processor and pulse until finely ground (be careful not to over process); set aside.

In a large bowl, whisk together orange zest, flour, baking powder, salt, and ground walnuts. Make a well in the center of flour mixture and stir in eggs, brown sugar, orange juice, and oil until just moistened; do not over mix.

Pour batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Let cool in pan 10 minutes; transfer to a cooling rack to cool completely.

In a small bowl, stir together yogurt and confectioners’ sugar. Before serving, dust cake with confectioners’ sugar. Top the cake with a few orange zests and  serve a slice with sweet yogurt garnished with orange zest, if desired.

Shutterbean Notes:

-I took this cake out about 8 minutes early because the edges were getting too dark. I bet it would have been more moist if I cooked it less. So watch out! I’m thinking that 350 might have been a better temp.

-You could easily use honey or agave syrup to sweeten up your Greek yogurt.