You will think you are at the annual greek festival (if you happen to live near one). You love Baklava but are not crazy to work with phyllo dough. This is the perfect cake for tea time. Sweet but not heavy.
- 2 T butter
- 4 T brown sugar
- 2/3 c chopped walnuts
- 1 1/3 c all-purpose flour
- 2 t baking powder
- 1/2 t kosher salt
- 1/2 t baking soda
- 1/4 t ground clove
- 1 c sugar (plus 4 tablespoons, divided)
- 1 c Stonyfield Organic Vanilla Greek Yogurt
- 3 large eggs
- 1/2 c light olive oil
- 4 T orange juice
- 1/2 t orange zest
- 1/2 t vanilla
- 1/4 c honey
- 1/4 c water
- 6 whole cloves
- 1 pn lemon zest
Calories: 340, Calories from Fat: 150, Total Fat: 17g, Saturated Fat: 3.5g, Cholesterol: 60mg, Sodium: 250mg, Total Carbohydrate: 44g, Dietary Fiber: 1g, Sugars: 32g, Protein: 6g, Vitamin A: 4%, Vitamin C: 4%, Calcium: 6%, Iron: 4%
Preheat oven 350°.
Line an 8x11 inch baking dish with parchment paper and spray with nonstick cooking spray.
In a small sauce pan over medium heat, melt butter. Mix in brown sugar until melted, then remove from heat and add walnuts, tossing to coat. Spread walnut mixture evenly across the bottom of the pan.
In a large bowl sift together flour, baking powder, salt, baking soda and cloves. In a separate large bowl combine 1 cup of sugar, yogurt, eggs, olive oil, orange juice, zest and vanilla. Add dry ingredients to wet and whisk until just until flour is incorporated, being careful not to over mix. Pour batter into pan, over walnuts. Bake for 40-45 minutes, until golden brown or a toothpick inserted in the middle comes out clean.
Meanwhile make syrup by combining the remaining sugar with honey, water, whole cloves and a pinch of lemon zest in a small saucepan. Cook over medium heat for about 5 minutes stirring frequently until sugar dissolves and mixture becomes syrupy.
Let cake rest on baking rack for 10 minutes. Then carefully invert the cake on to serving platter and brush with syrup while it is still warm. Let cool completely before serving.