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….