Ingredients
  • 1   cup walnut halves or pieces
  • 3/4  cup unbleached all-purpose flour
  • 1   cup sugar
  • 1   medium orange
  • 1/4  teaspoon salt
  • 7   eggs, separated
  • 1/2  teaspoon cream of tartar
  • 1   Caramel Whipped Cream (recipe below)
  • 1   Simple Caramel Sauce (recipe below)
Simple Caramel Sauce
  • 3/4  cup whipping cream
  • 2   tablespoons water
  • 1/2  cup water
  • 1   cup sugar
  • 1/4  teaspoon salt
  • 1   teaspoon pure vanilla extract

Caramel Whipped Cream
  • 1/2  cup water
  • 1   cup sugar
  • 1 1/3  cups coarsely chopped walnuts
  • 1   cup whipping cream

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Directions
1. 
Preheat oven to 325 degrees F. In food processor combine nuts and flour Process until nuts are finely ground; set aside. Set aside 2 Tbsp. of the sugar.
2. 
Finely shred peel from orange and juice the orange. In a large bowl combine the remaining sugar, 1 tsp of the orange peel, 1/3 cup of the orange juice, the salt, and egg yolks. Beat on high with an electric mixer for 3 to 5 minutes or until very thick and pale.
3. 
In another large, clean, dry bowl using clean, dry beaters, beat the egg whites and cream of tartar until soft peaks form when beaters are lifted. Gradually beat in the 2 Tbsp. reserved sugar until the eggs whites are stiff but not dry.
4. 
Spoon about a quarter of the egg whites over yolk mixture. Add nut mixture. Fold together with a large rubber spatula. Add the remaining egg whites and fold to combine. Scrape batter into an ungreased 10-inch tube pan with removable bottom; spread evenly in pan. Bake 35 to 40 minutes or until cake is golden brown and springy to the touch and toothpick inserted near center comes out clean. Cool cake upside down in pan by inverting cake pan over a bottle with a long neck.
5. 
By the time the cake is cool, most will have pulled away from sides of pan; rap sides of pan sharply on counter to release any portion of cake that is still attached. Run a skewer or long thin spatula around tube to detach; lift to remove cake. Slide a thin spatula around bottom of cake to detach bottom.
6. 
Using a sharp serrated knife, cut cake into two layers. Fill layers with Caramel whipped Cream. Serve with Simple Caramel Sauce. Makes 12 servings.
Simple Caramel Sauce
1. 
Preheat oven to 325 degrees F. In food processor combine nuts and flour Process until nuts are finely ground; set aside. Set aside 2 Tbsp. of the sugar.
2. 
Finely shred peel from orange and juice the orange. In a large bowl combine the remaining sugar, 1 tsp of the orange peel, 1/3 cup of the orange juice, the salt, and egg yolks. Beat on high with an electric mixer for 3 to 5 minutes or until very thick and pale.
3. 
In another large, clean, dry bowl using clean, dry beaters, beat the egg whites and cream of tartar until soft peaks form when beaters are lifted. Gradually beat in the 2 Tbsp. reserved sugar until the eggs whites are stiff but not dry.
4. 
Spoon about a quarter of the egg whites over yolk mixture. Add nut mixture. Fold together with a large rubber spatula. Add the remaining egg whites and fold to combine. Scrape batter into an ungreased 10-inch tube pan with removable bottom; spread evenly in pan. Bake 35 to 40 minutes or until cake is golden brown and springy to the touch and toothpick inserted near center comes out clean. Cool cake upside down in pan by inverting cake pan over a bottle with a long neck.
5. 
By the time the cake is cool, most will have pulled away from sides of pan; rap sides of pan sharply on counter to release any portion of cake that is still attached. Run a skewer or long thin spatula around tube to detach; lift to remove cake. Slide a thin spatula around bottom of cake to detach bottom.
6. 
Using a sharp serrated knife, cut cake into two layers. Fill layers with Caramel whipped Cream. Serve with Simple Caramel Sauce. Makes 12 servings.
Caramel Whipped Cream
1. 
Preheat oven to 325 degrees F. In food processor combine nuts and flour Process until nuts are finely ground; set aside. Set aside 2 Tbsp. of the sugar.
2. 
Finely shred peel from orange and juice the orange. In a large bowl combine the remaining sugar, 1 tsp of the orange peel, 1/3 cup of the orange juice, the salt, and egg yolks. Beat on high with an electric mixer for 3 to 5 minutes or until very thick and pale.
3. 
In another large, clean, dry bowl using clean, dry beaters, beat the egg whites and cream of tartar until soft peaks form when beaters are lifted. Gradually beat in the 2 Tbsp. reserved sugar until the eggs whites are stiff but not dry.
4. 
Spoon about a quarter of the egg whites over yolk mixture. Add nut mixture. Fold together with a large rubber spatula. Add the remaining egg whites and fold to combine. Scrape batter into an ungreased 10-inch tube pan with removable bottom; spread evenly in pan. Bake 35 to 40 minutes or until cake is golden brown and springy to the touch and toothpick inserted near center comes out clean. Cool cake upside down in pan by inverting cake pan over a bottle with a long neck.
5. 
By the time the cake is cool, most will have pulled away from sides of pan; rap sides of pan sharply on counter to release any portion of cake that is still attached. Run a skewer or long thin spatula around tube to detach; lift to remove cake. Slide a thin spatula around bottom of cake to detach bottom.
6. 
Using a sharp serrated knife, cut cake into two layers. Fill layers with Caramel whipped Cream. Serve with Simple Caramel Sauce. Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 541, Fat, total (g) 31, chol. (mg) 171, sat. fat (g) 10, carb. (g) 62, Monosaturated fat (g) 7, Polyunsaturated fat (g) 12, fiber (g) 2, sugar (g) 52, pro. (g) 9, vit. A (IU) 680, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 56, Cobalamin (Vit. B12) (g) 0, sodium (mg) 152, Potassium (mg) 216, calcium (mg) 71, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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