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.
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°.
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.
Serving
Suggestions
1 slice= 295 calories
Originally Submitted
2/19/2015
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