Uploaded November 2024 | Updated September 2026, 2 weeks ago
Recipe below, so follow along! This sponge cake is moist, fragrant, and flavoured with a hint of cinnamon and orange zest! Plus, no crumbles! Enjoy any time of day, perhaps served as a slice with a little jam and a dollop of sweetened yogurt—or even better, kaymak, a rich and thick cream.
Follow along with my own take on the recipe!
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• Recipe •
Makes 1 9-inch (23 cm) cake
Serves 10 to 12
Cook time: 30 minutes
The cake freezes wonderfully, and will keep well wrapped and refrigerated for up to 4 days.
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• Ingredients •
1 cup (100 g) walnut halves
2/3 cup (100 g) all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
3 large eggs, at room temperature
1 cup (200 g) packed light brown sugar
Finely grated zest of 1 medium orange
½ cup (125 mL) plain full-fat yogurt
Icing sugar, for dusting
Kaymak or clotted cream, for serving
Fruit preserves (such as apricot or quince), for serving
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• Directions •
1. Preheat the oven to 350°F (190°C). Lightly grease a 9-inch (23 cm) round cake pan. Line the bottom of the pan with parchment paper and lightly dust the sides of the pan with flour, tapping out any excess.
2. Using a mini chopper or food processor, pulse the walnuts with the flour, baking powder and cinnamon until the nuts are finely ground. Set aside.
3. Using beaters or a stand mixer fitted with the whip attachment, whip the eggs, brown sugar and orange zest on high speed until tripled in volume and a pale tahini colour, about 3 minutes. Whisk in the yogurt by hand and then whisk in the nut mixture until fully incorporated – the batter will be fluid. Pour the batter into the prepared pan.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in its pan on a cooling rack.
5. To serve, run a knife around the inside edge of the pan, tip the cake out, peel away the parchment and place on a serving plate. Dust the top of the cake with icing sugar. Serve each slice of cake with a dollop of kaymak and a spoonful or fruit preserves.
Recipe below, so follow along! This sponge cake is moist, fragrant, and flavoured with a hint of cinnamon and orange zest! Plus, no crumbles! Enjoy any time of day, perhaps served as a slice with a little jam and a dollop of sweetened yogurt—or even better, kaymak, a rich and thick cream.
Follow along with my own take on the recipe!
--------
• Recipe •
Makes 1 9-inch (23 cm) cake
Serves 10 to 12
Cook time: 30 minutes
The cake freezes wonderfully, and will keep well wrapped and refrigerated for up to 4 days.
--------
• Ingredients •
1 cup (100 g) walnut halves
2/3 cup (100 g) all-purpose flour
½ tsp baking powder
½ tsp ground cinnamon
3 large eggs, at room temperature
1 cup (200 g) packed light brown sugar
Finely grated zest of 1 medium orange
½ cup (125 mL) plain full-fat yogurt
Icing sugar, for dusting
Kaymak or clotted cream, for serving
Fruit preserves (such as apricot or quince), for serving
--------
• Directions •
1. Preheat the oven to 350°F (190°C). Lightly grease a 9-inch (23 cm) round cake pan. Line the bottom of the pan with parchment paper and lightly dust the sides of the pan with flour, tapping out any excess.
2. Using a mini chopper or food processor, pulse the walnuts with the flour, baking powder and cinnamon until the nuts are finely ground. Set aside.
3. Using beaters or a stand mixer fitted with the whip attachment, whip the eggs, brown sugar and orange zest on high speed until tripled in volume and a pale tahini colour, about 3 minutes. Whisk in the yogurt by hand and then whisk in the nut mixture until fully incorporated – the batter will be fluid. Pour the batter into the prepared pan.
4. Bake the cake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake in its pan on a cooling rack.
5. To serve, run a knife around the inside edge of the pan, tip the cake out, peel away the parchment and place on a serving plate. Dust the top of the cake with icing sugar. Serve each slice of cake with a dollop of kaymak and a spoonful or fruit preserves.
