- Skill Level: Easy
- Cost: Moderate
- Favorited: 3 Times
Orange juice concentrate and orange zest impart a tang to this cereal- and currant-strewn cake. Chocolate chips enhance the topping and add a lovely surprise.
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour or whole-wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup granulated or firmly packed brown sugar
- 2 large eggs
- ½ cup canola oil
- 1½ cups buttermilk or low-fat plain yogurt
- 1/3 cup honey
- 3 tablespoons thawed frozen orange juice concentrate
- 2 tablespoons grated orange zest
- 1½ cups flax cereal
- ¾ cup dried currants or golden raisins
- ¾ cup (3 ounces) chopped walnuts or toasted, skinned hazelnuts (see Notes)
- ¾ cup (4 ounces) chocolate chips
Preheat the oven to 350°F. Butter and flour a 9-by-13-inch baking pan.
In a large bowl, combine the flours, baking soda, baking powder, salt, and granulated sugar. Stir to blend. In a medium bowl, beat the eggs and stir in the oil, buttermilk or yogurt, honey, orange juice concentrate, and orange zest. Add to the dry ingredients and mix just until blended. Mix in the flax cereal and currants or raisins. Turn into the prepared pan and smooth the top. Toss the nuts and chocolate chips together and sprinkle evenly over the top.
Bake for 25 to 30 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack. Serve warm, cut into squares or strips.
Toasting and skinning hazelnuts: Place the nuts in a baking pan and bake in a preheated 325°F oven for 8 to 10 minutes, or until lightly toasted. Let cool for a minute, then place the nuts in a towel and rub them to remove as much skin as possible. Or, hold a handful of nuts over the sink and rub them together with both hands, letting the skins fall away.
© 2006 Lou Seibert Pappas