Now, who was asking for the recipe for that delicious orange and walnut cake we shared earlier? You're going to want to bookmark this one. It comes via Nigella, but I've tweaked it so you can make the whole thing in the food processor. Easy. So yummy. Especially while still warm from the oven.
1 1/2 cups walnuts
1 cup plain flour
1 tablespoon baking powder
1 1/2 cups caster sugar
1/2 cup fresh orange juice
1 tablespoon orange zest
1/2 cup olive oil
Preheat your oven to 180 degrees Celsius. Grease a 24cm springform cake tin and line the base and sides with baking paper.
In the bowl of your food processor, pulse the walnuts until finely chopped.
Add the flour and baking powder and pulse a few times to combine. Transfer this dry mixture to a bowl.
Ask the chief egg-cracker to crack the eggs. Put them in the bowl of the food processor and whip them until frothy. Add the sugar gradually and continue mixing until pale and thick. Return the walnut and flour mixture and pulse to combine.
Add the juice, zest and oil, and pulse until just combined. Beware small orange thieves.
Pour into your cake tin and bake for 55 minutes or until lightly brown on top and a skewer inserted into the centre comes out clean.
Allow to cool slightly, then place atop your fanciest cake platter. Dust with icing sugar and sprinkle with some more orange zest.
Enjoy in the sunshine on a crisp autumn day, whilst sipping herbal tea out of fruity cups and discussing your latest craft project with lovely like-minded souls, all in the name of a terribly good cause.