Recipe Finder

The Washington Post

Walnut-Olive Oil Sponge Cake

Walnut-Olive Oil Sponge Cake 8.000
Mar 21, 2007

Light, delicate and not overly sweet, this cake is made without cholesterol, butter or wheat flour. It tastes especially buttery if you use a mild Spanish olive oil, and it tastes best the same day it's made.


Servings: 8 - 10
Ingredients
  • 1/3 cup plus 1/2 teaspoon mild extra-virgin olive oil
  • 1/2 cup walnut pieces
  • 1 cup brown rice flour
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 3/4 cup liquid egg substitute, such as Egg Beaters
  • 1 cup sugar
  • 1/3 cup medium-dry (amontillado) spanish sherry
  • 1 medium orange
  • Confectioners' sugar, for garnish

Directions

Preheat the oven to 350 degrees. Lightly grease the sides of a 9-inch round cake pan with 1/2 teaspoon of the olive oil, and line the pan base with a circle of parchment paper.

Place the walnuts in a small nonstick skillet over medium-low heat and toast for 1 to 2 minutes, shaking occasionally. Transfer to a cutting board and chop finely (or use a food processor to pulse the nuts until coarsely ground). Set aside.

Combine the rice flour, cornstarch, baking powder and salt, and set aside.

In a stand mixer or with a hand mixer, on low speed, beat the egg substitute and sugar for about 3 minutes, until slightly foamy. Add the remaining 1/3 cup olive oil and the sherry around the edges of the bowl and mix just to combine.

Transfer the bowl to a work surface. Using a Microplane grater or zester, zest the orange right over the bowl so as not to lose any of the aromatic oil, reserving the fruit for another use.

Sift the flour mixture over the batter and fold in the toasted chopped walnuts. Pour the batter into the pan and bake for about 25 to 30 minutes, until a tester inserted into the center of the cake comes out clean. (The top of the cake may not be uniformly brown, but do not overbake.) Transfer the pan to a wire rack and let stand for 10 minutes, then invert, discard the parchment paper and place the cake, right side up, on the wire rack to cool completely. Dust with confectioners' sugar before serving.


Add it
Rate it

Recipe Source

Adapted from "The Wheat-Free Cook" by Jacqueline Mallorca (Morrow, 2007).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving (based on 10): 290


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 2g 10%

Cholesterol: 0mg 0%

Sodium: 124mg 5%

Total Carbohydrates: 40g 13%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Post Most lifestyle
Subscribe to The Washington Post