vegetable oil spray
1 cup walnuts
(about 4 ounces)
coarsely chopped orange zest
unsweetened cocoa powder
2 large eggs,
2 large egg
whites, room temperature
1 cup sugar
3/4 cup light
1/4 cup fresh
in center of oven and preheat to 350 degrees F. Spray a
pan with nonstick vegetable oil spray. Lightly
dust pan with flour, tapping
walnuts and orange zest in processor using on/off turns.
cocoa, baking powder, and salt in large bowl. Stir in
mixer beat eggs and egg whites in another large bowl until
add 1 cup sugar and beat until mixture is pale yellow and
thick and slowly
dissolving ribbon forms when beaters are lifted, about 5
beat in olive oil on low speed. Beat in orange juice and
fold egg mixture into flour mixture until thoroughly blended.
into prepared pan. Bake until edges of cake begin to pull away
from sides of
pan and center is firm to touch, about 35 minutes. Cool cake
pan on rack. Loosen sides of cake from pan with small knife.
Remove rim of
pan and transfer cake to serving platter. Sift confectioner's
sugar over top
of cake. Serve in small wedges. Serves 16.