This cake was perfectly spiced, very light, not too sweet and would definitely cook for dessert when guests are here! Ingredients ½ cup/120 milliliters extra-virgin olive oil, plus more for greasing the pan 1 cup/130 grams all-purpose flour, plus more for dusting the pan 1 cup/100 grams toasted, chopped walnuts 2 teaspoon baking powder ¼ teaspoon fine sea salt 4 large eggs, separated 1 cup/200 grams granulated sugar ½ cup/120 milliliters buttermilk ½ teaspoon vanilla extract 2 teaspoons orange zest FOR THE SYRUP: ½ cup/100 grams granulated sugar 1 cup/240 milliliters orange juice (from 3 medium oranges) 1 (1-inch) cinnamon stick 3 whole cloves 1 cup crème fraîche, lightly whipped cream or thick yogurt, for serving (optional) 1 cup pomegranate seeds (arils) Prep PREPARATION Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a pa...
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