Best 5 Walnut And Almond Cake With Orange Syrup Recipes

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Indulge in a culinary journey with our delectable Walnut and Almond Cake with Orange Syrup. This exquisite dessert combines the rich flavors of walnuts and almonds, perfectly complemented by the refreshing tang of orange syrup. Every bite is a symphony of textures and flavors that will tantalize your taste buds.

Embark on a baking adventure with three variations of this delightful cake. The Classic Walnut and Almond Cake offers a timeless combination of nutty goodness, while the Chocolate Walnut and Almond Cake adds a touch of indulgence with rich chocolate. Craving something unique? Try the Orange and Almond Cake with Pistachio Glaze, where the vibrant flavors of orange and pistachio create a refreshing twist.

Each recipe is meticulously crafted to guide you through the baking process with ease. Detailed instructions and helpful tips ensure that you achieve perfect results every time. Whether you're a seasoned baker or just starting out, these recipes will inspire you to create a masterpiece that will impress your friends and family.

So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more. Elevate your dessert game with the Walnut and Almond Cake with Orange Syrup, a true testament to the art of baking.

Here are our top 5 tried and tested recipes!

ORANGE-WALNUT CAKE



Orange-Walnut Cake image

This dessert makes guests happy in many ways. It's loaded with vitamins B12 (from the yogurt) and C (orange juice), folate (OJ, again), and omega-3 fatty acids (walnuts) -- all nutrients shown to boost your mood.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

1/2 cup olive oil, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 cup walnuts
1 tablespoon freshly grated orange zest, plus more for garnish
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup packed light-brown sugar
3/4 cup fresh orange juice
Confectioners' sugar, for garnish
1 cup low-fat Greek yogurt
2 tablespoons confectioners' sugar

Steps:

  • 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 overprocess); 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 overmix.
  • 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. Serve with sweet yogurt garnished with orange zest, if desired.

Nutrition Facts : Calories 460 g, Fat 25 g, Fiber 2 g, Protein 9 g

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP



Walnut and Almond Cake with Orange Syrup image

Categories     Cake     Citrus     Dessert     Bake     Almond     Walnut     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 18 servings

Number Of Ingredients 10

2 2/3 cups sugar
1 cup water
1 1/2 tablespoons grated orange peel
3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
16zwieback rusks, broken coarsely, or 1 cup ground graham crackers
3/4 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
  • Finely grind all nuts, zwieback, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

CLAUDIA RODEN'S ORANGE AND ALMOND CAKE



Claudia Roden's Orange and Almond Cake image

Moira Hodgson rooted this classic out of Claudia Roden's terrific cookbook, "Everything Tastes Better Outdoors," and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic. Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs - and no flour. Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet. Opening the oven door to check will not harm it.

Provided by Moira Hodgson

Categories     cakes, times classics, dessert

Time 3h

Yield 10 servings

Number Of Ingredients 5

2 large oranges
6 eggs
1/2 pound ground almonds
1/2 pound sugar
1 teaspoon baking powder

Steps:

  • Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor.
  • Heat oven to 400 degrees. Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible.
  • Bake for 45 minutes to 1 hour, or until a knife inserted in the center comes out clean. Cool in the pan before turning out.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 11 grams, Carbohydrate 32 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 73 milligrams, Sugar 27 grams, TransFat 0 grams

WALNUT AND ALMOND CAKE WITH ORANGE SYRUP



Walnut and Almond Cake With Orange Syrup image

Make and share this Walnut and Almond Cake With Orange Syrup recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 1h15m

Yield 18 serving(s)

Number Of Ingredients 10

2 2/3 cups sugar
1 cup water
1 1/2 tablespoons orange zest
3 cups walnuts (about 12 ounces)
3 cups almonds (about 12 ounces)
1 cup ground graham cracker (16 zwieback rusks, broken coarsely)
1 teaspoon ground cinnamon
12 large eggs, separated
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
  • Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
  • Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.

Nutrition Facts : Calories 449.4, Fat 28.7, SaturatedFat 3.2, Cholesterol 141, Sodium 218.2, Carbohydrate 40.8, Fiber 4.3, Sugar 33, Protein 12.6

ORANGE AND ALMOND CAKE WITH ORANGE SYRUP



Orange and Almond Cake with Orange Syrup image

Make and share this Orange and Almond Cake with Orange Syrup recipe from Food.com.

Provided by Chrissyo

Categories     Dessert

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 large navel oranges
6 eggs, separated
1 tablespoon orange liqueur
1 cup caster sugar
300 g ground almonds, strained
1 teaspoon baking powder
candied orange or orange rind (to garnish)
heavy cream, to serve
2 cups fresh orange juice
3/4 cup caster sugar
1/4 cup sauterne or 1/4 cup sweet white wine

Steps:

  • Grease and lightly flour a 23cm springform cake tin.
  • Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
  • Remove the oranges.
  • Preheat the oven to 180C.
  • Cut the oranges into quarters and place in a food processor.
  • Blend until smooth, then cool thoroughly.
  • Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
  • Whisk the egg whites in a dry bowl until firm peaks form.
  • Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
  • Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
  • Cool the cake in the tin, then transfer to a serving plate.
  • To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
  • Reduce the heat and simmer for 20 minutes or until reduced by half.
  • Skim off any scum that forms on the surface.
  • The syrup will thicken as it cools.
  • To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
  • Serve with cream.

Nutrition Facts : Calories 648.7, Fat 30.5, SaturatedFat 3.5, Cholesterol 211.5, Sodium 132.3, Carbohydrate 83.2, Fiber 7.1, Sugar 72, Protein 17.9

Tips:

  • Choose high-quality ingredients. Use the best ingredients you can find, as this will make a big difference in the flavor of the cake.
  • Use fresh orange juice and zest. This will give the cake a bright, citrusy flavor.
  • Toast the walnuts and almonds. This will enhance their flavor and make them more fragrant.
  • Don't overbeat the cake batter. Overbeating can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Make the orange syrup while the cake is baking. This will give it time to cool and thicken.
  • Pour the orange syrup over the cake while it is still warm. This will help the syrup soak into the cake.
  • Serve the cake warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

This delicious walnut and almond cake with orange syrup is a perfect treat for any occasion. It's easy to make and packed with flavor. The orange syrup adds a bright, citrusy note that perfectly complements the nutty flavor of the cake. Serve it warm or at room temperature, and enjoy!

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