Ingredients

Nonstick oil spray

• 1 1/2 cups chopped walnuts
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 4 large eggs
• 1 1/2 cups sugar
• 1/2 cup fresh mandarin juice
• 1 tablespoon finely grated mandarin peel
• 1/2 cup Colwell mandarin olive oil

Preparation

Toast walnuts in 350 degree oven until golden, about 8 – 10 minutes. Cool slightly. Keep oven on at 350.

Spray 9-inch springform pan with nonstick oil spray. Place parchment paper round in bottom of pan and spray paper.

Grind walnuts in processor until finely ground but not powdery. In medium bowl, mix together the walnuts, flour and baking powder.

Using an electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut/flour mixture; then add mandarin juice, mandarin peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve, if desired, with mandarin curd* or lightly sweetened whipped cream.

NOTE: Try this recipe substituting lemon juice, peel and lemon olive oil for the mandarin.