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Natural Tummy Tuck Cake Recipe

Ingredients

How to make it

  • 1. Preheat the oven to 350 degrees. Brush a 9-inch springform pan with olive oil and add a couple spoonfuls of flour. Rotate the pan and tap its sides to thoroughly coat the bottom and sides with flour. Tap out the excess and set aside.
  • 2. Place the walnuts in a food processor. Pulse them in one- or two-second bursts until they are finely ground, but do not over-process, or they will become overly oily. Transfer the nuts to a large bowl. Add the flour, baking powder, baking soda, salt and 1 tablespoon orange zest. Whisk until well combined.
  • 3. Place the orange juice, olive oil, ½ cup honey and eggs in a medium bowl. Whisk until well combined. Pour the liquid ingredients over the dry ingredients and stir just until moistened. Do not over mix.
  • 4. Pour the batter into the prepared pan and bake until the top springs back when gently pressed with your fingertip and the edges are pulling away from the pan, approximately 40 minutes. Transfer the pan to a cooling rack and let cool for 10 minutes. Run a thin knife around the outside of the cake and remove the sides. Let cool completely.
  • 5. If you wish to unmold the cake from the bottom of the pan, have a cake serving plate ready. Run a thin spatula or knife under the cake to loosen it from the cake base. Place a cooling rack over the cake and flip it over. Lift the cake base off the cake and place the cake serving plate upside down over the cake. Flip the rack, cake, and plate over and lift off the rack.
  • 6. While the cake is baking, place the yogurt, remaining 1 teaspoon honey and remaining 1 teaspoon grated orange zest in a small bowl. Gently stir together until well combined. Refrigerate until needed.
  • 7. Serve each slice of cake with a spoonful of yogurt and garnished with a pinch of orange zest.

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The Cook

hunnee Nanaimo, CA

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