Cake Recipe In urdu Book Ingredients Easy Ideas Photos Pics Images
Source : google.com.pk
Walnut Cake Recipe
Our healthy recipes featuring walnuts are delicious ways to put more protein in your diet. Our recipes for walnut cakes, walnut cookies and savory dishes with walnuts are delicious ways to eat more of this healthy nut. Walnuts are well-regarded for their high level of alpha-linolenic acid (ALA), an omega-3 fatty acid that can help improve arterial functioning. Their high mono- and polyunsaturated-fat content also helps maintain healthy cholesterol levels. Enjoy them in these healthy walnut recipes.
Greek Walnut Spice Cake
A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
Makes: 12 servings
Active Time: 45 minutes
Total Time: 2 hours
NUTRITION PROFILE
Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
CAKE
1 1/4 cups coarsely chopped walnuts, divided
1 1/2 cups white whole-wheat flour (see Note)
1/2 cup barley flour (see Note)
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup packed dark or light brown sugar
2/3 cup low-fat Greek yogurt
2 teaspoons freshly grated orange zest
1/2 cup orange juice
1/4 cup extra-virgin olive oil
SYRUP
1/3 cup orange juice
1/4 cup packed dark or light brown sugar
1 small strip orange zest (1-by-1-inch)
2 whole cloves
PREPARATION
To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.
Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.
TIPS & NOTES
Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.
Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it’s often available in bulk. Store in the freezer.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
NUTRITION
Per serving: 294 calories; 14 g fat (2 g sat, 5 g mono); 36 mg cholesterol; 38 g carbohydrates; 18 g added sugars; 7 g protein; 3 g fiber; 215 mg sodium; 166 mg potassium.
Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 1/2 other carbohydrates, 2 1/2 fat
Source : google.com.pk
Walnut Cake Recipe
Our healthy recipes featuring walnuts are delicious ways to put more protein in your diet. Our recipes for walnut cakes, walnut cookies and savory dishes with walnuts are delicious ways to eat more of this healthy nut. Walnuts are well-regarded for their high level of alpha-linolenic acid (ALA), an omega-3 fatty acid that can help improve arterial functioning. Their high mono- and polyunsaturated-fat content also helps maintain healthy cholesterol levels. Enjoy them in these healthy walnut recipes.
Greek Walnut Spice Cake
A rich, flavorful syrup infuses this Mediterranean-inspired walnut coffee cake with the bright aroma of oranges and cloves. Heart-healthy olive oil and whole-grain barley flour add subtle complexity and texture to this nutty treat.
Makes: 12 servings
Active Time: 45 minutes
Total Time: 2 hours
NUTRITION PROFILE
Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber |
View Our Nutrition Guidelines » INGREDIENTS
CAKE
1 1/4 cups coarsely chopped walnuts, divided
1 1/2 cups white whole-wheat flour (see Note)
1/2 cup barley flour (see Note)
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, at room temperature
3/4 cup packed dark or light brown sugar
2/3 cup low-fat Greek yogurt
2 teaspoons freshly grated orange zest
1/2 cup orange juice
1/4 cup extra-virgin olive oil
SYRUP
1/3 cup orange juice
1/4 cup packed dark or light brown sugar
1 small strip orange zest (1-by-1-inch)
2 whole cloves
PREPARATION
To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, about 7 minutes. Transfer to a plate to cool. Reduce oven temperature to 325°.
Whisk whole-wheat flour (see Measuring Tip), barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl. Whisk eggs and brown sugar in a medium bowl until thoroughly blended. Combine yogurt with orange zest and juice in a small bowl and stir until smooth; gradually whisk into the egg mixture along with oil. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just blended. Fold in 1 cup of the walnuts. Spread the batter into the prepared pan.
Bake the cake until a wooden skewer or toothpick inserted into the center comes out with just a few moist crumbs attached, 35 to 45 minutes.
To prepare syrup: Meanwhile, combine 1/3 cup orange juice, 1/4 cup brown sugar, orange zest strip and cloves in a small heavy saucepan; bring to a boil over medium-high heat, stirring a few times. Adjust heat to maintain a simmer and cook until thickened, 4 to 5 minutes (you will have a scant 1/3 cup); remove the zest and cloves. Let cool.
When the cake is done, transfer the pan to a wire rack. Using a toothpick, pierce the top in about 18 places and brush the syrup over the cake 3 or 4 times, allowing it to seep in each time. Sprinkle with the remaining 1/4 cup walnuts and let cool for 30 minutes; loosen the edges with a knife; cut into 12 squares. Enjoy warm or room temperature.
TIPS & NOTES
Make Ahead Tip: Store at room temperature under a cake dome or in an airtight container for up to 1 day.
Ingredient notes: Barley flour has a mild yet distinct flavor, which some describe as slightly sweet and malty. Barley is high in fiber and has a low glycemic index. Look for it in the natural-foods section of large supermarkets or at natural-foods stores; it’s often available in bulk. Store in the freezer.
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from bobsredmill.com or kingarthurflour.com.) Store it in the freezer.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
NUTRITION
Per serving: 294 calories; 14 g fat (2 g sat, 5 g mono); 36 mg cholesterol; 38 g carbohydrates; 18 g added sugars; 7 g protein; 3 g fiber; 215 mg sodium; 166 mg potassium.
Nutrition Bonus: Iron (16% daily value), Vitamin C (15% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 1 starch, 1 1/2 other carbohydrates, 2 1/2 fat
walnut cake recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Walnut Cake Recipe
Cake Recipe In urdu Book Ingredients Easy Ideas Photos Pics Images
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