Many people are surprised to learn that California walnuts account for 99 percent of the commercial U.S. supply and two-thirds of the world supply. Personally, I love the toasty, creamy flavor that walnuts deliver in desserts.
I once came upon this cake idea, combining olive oil and walnuts. Olive oil in a cake? Why not? Italians have been using olive oil in their cake baking for centuries. I developed this recipe years ago and still make it when a light dessert is preferred.
Combining olive oil and walnuts here is a delicious blend of flavors. The orange juice adds just the right contrast to the walnuts and heightens the fruity extra-virgin olive oil. The olive oil and orange juice also keep the cake moist up to a day after baking. In fact, this cake seems great the day after it’s made and I take pleasure in the cake’s slightly crispy exterior while its interior remains moist.
Use a full-bodied extra virgin with a deep, rich flavor. A pure olive oil is good for sauteing but isn’t right for this recipe—extra-virgin is preferred. Extra-virgin olive oils are cold-pressed, rich, and full-flavored. They can often be a bit peppery, which adds another flavor dimension to the cake.
A cold-pressed extra-virgin olive oil is usually fruity, green, and has a mild olive fragrance. If you aren’t sure, ask the oil specialist at your market for suggestions.
I serve the cake in the summer with a compote of fresh sliced strawberries, other berries, or peaches.
California Walnut Cake
Serves 8
