Name: Greek Walnut Spice Cake
Ingredients: 1.25 cups coarsely chopped walnuts, divided; 1.5 cups white whole-wheat flour (see Note); 0.5 cup barley flour (see Note); 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 0.75 teaspoon ground cloves; 0.5 teaspoon baking soda; 0.25 teaspoon ground nutmeg; 0.25 teaspoon salt; 2 large eggs, at room temperature; 0.75 cup packed dark or light brown sugar; 0.66699999570847 cup low-fat Greek yogurt; 2 teaspoons freshly grated orange zest; 0.5 cup orange juice; 0.25 cup extra-virgin olive oil; 0.33300000429153 cup orange juice; 0.25 cup packed dark or light brown sugar; 1 small strip orange zest (1-by-1-inch); 2 whole cloves

Servings:

12

Yield:

12 servings

Nutrition Profile:

Heart Healthy High Fiber Low Sodium

Jump to Nutrition Facts

Ingredients

Cake

1 ¼ cups coarsely chopped walnuts, divided
1 ½ cups white whole-wheat flour (see Note)
½ cup barley flour (see Note)
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground cloves
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs, at room temperature
¾ cup packed dark or light brown sugar
⅔ cup low-fat Greek yogurt
2 teaspoons freshly grated orange zest
½ cup orange juice
¼ cup extra-virgin olive oil

Syrup

⅓ cup orange juice
¼ cup 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 degrees 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, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325 degrees .
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.
Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 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.

Tips

Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.

Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it's often available in bulk. Store in the freezer.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.

Measuring tip: We use the “spoon and level” method to measure flours. Here's how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts (per serving)

294	Calories
14g	Fat
39g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 294
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 3g	11%
Total Sugars 20g
Added Sugars 18g	36%
Protein 7g	14%
Total Fat 14g	18%
Saturated Fat 2g	10%
Cholesterol 32mg	11%
Vitamin A 90IU	2%
Vitamin C 9mg	10%
Folate 22mcg	5%
Sodium 215mg	9%
Calcium 64mg	5%
Iron 3mg	16%
Magnesium 30mg	7%
Potassium 166mg	4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.