Spice Walnut Cake

• 1 1/4 cups walnuts coarsely chopped, divided
• 1 1/2 cups pastry flour, whole wheat
• 1/2 cup barley flour or you can use oat flour, or regular white flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon ground
• 3/4 teaspoon cloves, ground
• 1/2 teaspoon baking soda
• 1/4 teaspoon nutmeg ground
• 1/4 teaspoon salt
• 2 large eggs at room temperature
• 1/2 cup brown sugar packed, or up to 3/4 cup if you prefer sweeter
• 23 cup greek yogurt
• 3 teaspoons orange zest freshly grated
• 1/2 cup orange juice prefer fresh
• 4 tablespoons olive oil
• 1/2 cup orange juice prefer fresh
• 4 tablespoons brown sugar packed
• 1 strip orange zest 1-by-1-inch
• 2 whole cloves

1. For the cake:
2. Preheat oven to 350F.
3. Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.
4. Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, 6 to 8 minutes.
5. Transfer to a plate to cool.
6. Reduce oven temperature to 325.
7. Add whole wheat pastry flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl, whisk until well mixed.
8. Add eggs and brown sugar in a medium bowl, whisk until thoroughly blended.
9. Mix together yogurt, orange zest and juice in a small bowl and stir until smooth, gradually whisk into the egg mixture along with oil.
10. Add the wet ingredients to the dry ingredients in 2 additions, mixing well in between until just incorporated.
11. Fold in 1 cup of the walnuts.
12. Pour the batter evenly into the prepared baking dish.
13. Bake the cake until a wooden stick inserted into the center comes out almost clean, with just a few moist crumbs on, 38 to 46 minutes.
14. For the syrup:
15. Meanwhile, stir in 13 cup orange juice, 4 tablespoons of brown sugar, orange zest strip and cloves in a small heavy saucepan, bring to a boil over medium-high heat, stirring often.
16. Reduce heat to maintain a gently simmer and cook until thickened, about minutes (you will have a scant 13 cup); remove the zest and cloves.
17. Allow to cool.
18. When the cake is baked, transfer the pan to a wire rack.
19. Using a wooden stick, pierce the top in about 20 places and brush the syrup over the cake 4 or 5 times, allowing it to seep in each time.
20. Sprinkle with the remaining 1/4 cup walnuts and allow to cool completely, loosen the edges with a knife.
21. Cut into 16 squares.

walnuts, pastry flour, barley flour, baking powder, cinnamon ground, baking soda, nutmeg ground, salt, eggs, brown sugar, greek yogurt, orange zest freshly, orange juice prefer, olive oil, orange juice prefer, brown sugar, orange zest, cloves

Taken from recipeland.com/recipe/v/spice-walnut-cake-51656 (may not work)