This orange pecan cake is the perfect treat for any time of day. Not too sweet and nutritious enough, you can enjoy it for breakfast or with your coffee in the afternoon.

You need:

  • ½ cup extra virgin olive oil
  • 1 cup all purpose flour
  • 1 cup roasted walnuts
  • 2 teaspoons of baking powder
  • ½ teaspoon of salt
  • 4 large eggs, divided
  • 2/3 cup honey
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla
  • Zest from 1 orange

Glazed Oranges:

  • 1 cup thinly sliced ​​oranges
  • 1 cup of water
  • 1 cup of sugar

For the frosting:

  • 1 cup powdered sugar
  • 1 tablespoon of orange juice

How to make it:

  1. Preheat the oven to 180 degrees. Lightly grease the sides and bottom of a cake pan or tin. Place a non-stick paper on the bottom of the pan and lightly oil it. Sprinkle with flour and shake off the excess. We leave the pan aside.
  2. We measure the flour and then in a blender, add a few tablespoons of flour and the walnuts. Grind until they are grated but not too much. Add the remaining flour, baking powder and salt. Beat a little more and set aside.
  3. Beat the egg whites with the mixer until stiff. With a strainer, transfer the egg whites to a separate bowl.
  4. Place the yolks in the mixer bowl with the wire attachment. Beat in the yogurt, vanilla extract and orange zest, then slowly add the flour mixture on low speed.
  5. Add the olive oil and beat for about a minute to combine. With a whisk, combine the beaten egg whites in 2 batches.
  6. Put the mixture in the oven and bake for 45-55 minutes, until a toothpick comes out clean.
  7. For the glaze: beat the ingredients together. Add a few drops of water if needed to thin it out. For the glazed oranges: bring the orange slices, water and sugar to a simmer over medium heat. Then lower the heat and let it simmer for 15 minutes. Remove with a slotted spoon and leave to cool on parchment paper.
  8. When the cake has cooled, invert it onto a cake plate. Spread the glazed oranges and the glaze on the surface and cut into pieces.