Orange and Walnut Spice Cake

Ingredients

• 1 tbsp. finely grated orange rind
• (86 g)3/4 cup sorghum
• (112 g)3/4 cup sweet rice flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cloves
• 1 tsp ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup low-fat Greek yogurt
• 2 teaspoons freshly grated orange zest
• 1/3 cup orange juice
• 1/4 cup extra virgin olive oil
• 1 1/4 cup walnuts, divided
• 3/4 cup packed brown sugar
• 2 eggs
Syrup
• 1/3 cup orange juice
• 2 tbsp. light brown sugar
• 2 cloves
• 1 small strip orange zest

Instructions

1. Preheat the oven to 350°. Coat an 8 or 9" square with oil and sweet rice flour, shaking out the excess.
2. Arrange the walnuts on a baking sheet and toast in the oven, shaking once or twice, until golden-brown, about 7- 10 minutes.
3. Remove from the oven and cool completely. Chop finely or grind in a nut grinder.
4. Reduce oven temperature to 325 degrees .
5. In a large bowl, whisk together sorghum, sweet rice flour, baking soda, nutmeg, cinnamon, cloves, salt and baking powder
6. Beat together eggs and brown sugar in a medium bowl until creamy. Combine yogurt with orange zest and juice in a small bowl and stir until smooth.
7. Gradually whisk into the egg mixture along with oil.
8. Add the wet ingredients to the dry ingredients in 2 additions, stirring well in between until just combined.
9. Fold in 1 cup of the walnuts.
10. Spread the batter into the prepared pan.
11. Bake the cake until a wooden skewer or toothpick inserted into the center comes out with clean, 35 to 40 minutes. After 1/2 time cover the edge of the cake with a 2-3" strip of foil to prevent over browning).
12. Meanwhile prepare syrup, combine orange juice, brown sugar, orange zest strip and in a small heavy saucepan.
13. Bring to a boil over medium high heat, stirring a few times. Adjust heat to medium to maintain a simmer and cook until thickened, 4-5 minutes. Remove the zest. Let cool.
14. When the cake is done, let cool in pan for 10 minutes, turn out on wire rack placed over a parchment paper (to catch syrup and crumbs). 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.
15. Sprinkle with the remaining ¼ cup walnuts and let cool for 30 minutes.
16. Transfer the cake to a plate and cut into 12 or 16 squares.
17. Enjoy warm or at room temperature.