Orange-Walnut Cake

Recipe Ingredients

1		Egg
3/4 cup	148g / 5.2oz	Sugar
1 cup	62g / 2.2oz	Self-rising flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Vanilla extract
		Grated zest of 1 large orange
1/2 cup	73g / 2.6oz	Shelled walnuts - toasted, chopped
1/2 cup	118ml	Lowfat buttermilk
2		Ripe bananas - (8 oz ea) - peeled, well mashed
2 tablespoons	30ml	Fresh orange juice
1 cup	237ml	Ricotta Icing - (see recipe)
1 tablespoon	15ml	Grand Marnier

Recipe Instructions

Preheat the oven to 350 degrees. Coat the inside of a tube pan 9 inches in diameter with nonstick cooking spray.

In a bowl, using an electric mixer set on medium speed, beat the egg until foamy, about 2 minutes. Continue to beat, adding the sugar, a few tablespoons at a time, until the mixture is thick and pale yellow, at least 5 minutes. Add the flour, baking soda, vanilla extract, orange zest, half of the toasted nuts, the buttermilk, bananas, and orange juice, folding in gently.

Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan, about 10 minutes.

Transfer the cooled cake onto a serving plate. In a small bowl, combine the Ricotta Icing and Grand Marnier. Frost the cake with the icing and sprinkle the top with the remaining toasted nuts.

To serve, slice into wedges and place on individual plates.

This recipe yields 16 servings.

Per Serving: 138 calories; 4g protein; 3g total fat (1g saturated fat); 23g carbohydrate; 16 mg cholesterol; 208mg sodiurn; 1g dietary fiber.

Source:
Cookbook Digest, May/Jun, 1996

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