Recipe: Orange Walnut Cake with Orange Flower Syrup

ORANGE WALNUT CAKE WITH ORANGE FLOWER SYRUP

FOR THE CAKE:
1 cup unsalted butter or margarine, softened to room temperature
2 cups granulated sugar
4 large eggs
1/2 cup orange juice
Grated rind of 1 orange
3 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 cup coarsely chopped walnuts
Confectioner's sugar (optional garnish)
FOR THE SUGAR SYRUP (optional):
1 cup granulated sugar
2 teaspoons orange flower water

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Lightly grease and flour a 9-inch Bundt or tube pan.

With mixer on medium speed, cream the butter until light and fluffy, about 5 minutes. Gradually add the granulated sugar and continue beating. Add the eggs, one at a time, beating well after each addition. Slowly pour in the orange juice and add the rind, mixing well; set aside.

Sift together the flour, baking powder and salt. With the mixer on the lowest speed, slowly add the flour mixture to the butter and eggs. Add the walnuts and beat for 1 more minute. Pour batter into the prepared pan.

Bake for 45 to 50 minutes or until cake tests done and is lightly browned and springs back when pressed with your finger. Place on a wire rack to cool.

IF USING, PREPARE SUGAR SYRUP:
Boil the granulated sugar and 3/4 cup water together for about 10 minutes and then add the orange flower water. Remove syrup from heat to cool.

Prick the top of the cake all over and pour the cooled syrup over the cake slowly.

If you don't want to use the syrup, the cake may be sprinkled with confectioner's sugar after it has cooled.

Yield: 10 servings
Source: Sephardic Israeli Cuisine: A Mediterranean Mosaic by Sheilah Kaufman