Orange Cake with Nuts

Welcome to a recipe that will fill your kitchen with the warm, inviting aroma of citrus and spice! This Orange Cake with Nuts is a true delight for the senses. It combines the zesty freshness of oranges with the rich, earthy flavor of walnuts, all wrapped in a moist and tender crumb. What makes this cake truly special is its simplicity. With just a few easy steps, you can create a stunning dessert that looks and tastes like it came from a high-end bakery. Perfect for a cozy afternoon tea, a special celebration, or whenever you crave a comforting, homemade treat.

Orange Cake with Nuts

Cooking: 45 minutes

Quantity: 10 Servings

Per serving

Calories: 279 kcal

Proteins: 6 g

Fats: 18 g

Carbohydrates: 25 g

Ingredients for Orange Cake with Nuts

• 2 oranges (300 g peeled)
• 200 g granulated sugar
• 2 large eggs
• 200 g all-purpose flour
• 30 ml milk
• 100 g walnuts
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 tsp vanilla extract, 3-4 clove buds, 1 pinch of allspice

Ingredients for the Creamy Glaze

• 150 g 10% fat cream (often sold as single cream or half-and-half)
• 70 g butter
• 50 g granulated sugar
• 4 tablespoons shredded coconut

How to Make Orange Cake with Nuts

Wash the oranges and scald them with boiling water. Zest two of the oranges.

Crack the eggs into a bowl and add 150 g of granulated sugar.

Beat the eggs with the sugar and orange zest for several minutes until the sugar granules are completely dissolved.

Crack the eggs into a bowl and add 150 g of granulated sugar. You can mix the cake batter by hand or use a mixer/blender—whichever you prefer and are used to.

Beat the eggs with the sugar and orange zest for several minutes until the sugar granules are completely dissolved. The mixture should become light and fluffy. Combine the all-purpose flour with the baking powder. Add the flour mixture to the egg and sugar mixture.

Add 2 tablespoons of milk and whisk the batter until it is smooth and free of lumps.

Add 2 tablespoons of milk and whisk the batter until it is smooth and free of lumps.

Add the chopped oranges to the batter.

Add 1 teaspoon of vanilla extract, mix it into the batter with the oranges, and let it rest for 10-15 minutes.

Grind the walnuts in a blender into a fine crumb or chop them with a knife.

Add 1 teaspoon of vanilla extract, mix it into the batter with the oranges, and let it rest for 10-15 minutes. In the meantime, prepare the topping and preheat the oven.

Grind the walnuts in a blender into a fine crumb or chop them with a knife. Add the remaining 50 g of granulated sugar to the ground walnuts. Add the ground cinnamon, grind 3-4 clove buds in a mortar, and add a pinch of allspice. Mix the topping ingredients well.

Grease the paper with softened butter. Pour the batter into the pan.

Line a cake pan (20×22 cm or approx. 8×9 inches) with parchment paper, letting the edges hang over the sides. Grease the paper with softened butter. Pour the batter into the pan.

Place the pan in the preheated oven. Bake for 30-35 minutes.

While the cake is baking, prepare the creamy glaze.

Let it cool in the pan for 10 minutes, then carefully lift it out by the parchment paper edges.

While the cake is baking, prepare the creamy glaze. In a saucepan, combine the granulated sugar and cream. Add the butter, cut into cubes. Stir in the shredded coconut. Heat over low heat until it comes to a boil. Cook for 5 minutes.

Remove the cake from the oven. Let it cool in the pan for 10 minutes, then carefully lift it out by the parchment paper edges. You can also use foil or a silicone mat.

Pour the hot creamy glaze over the hot cake, and it's ready!

Pour the hot creamy glaze over the hot cake, and it’s ready! It’s convenient to use a spoon: scoop the glaze and pour it evenly over the cake.