← Back to Search Results
baking
Chocolate Nugget-Orange Flax Cake Recipe-3174

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: Makes one 9-by-13-inch cake; serves 12

Ingredients

  • 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

Directions

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.

Notes

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
 

Nutritional Information

Nutrients per serving (% daily value)

400kcal (20%)
98mg (10%)
9mg (14%)
68mcg RAE (2%)
341mg
59mg
8g
32g
4g
58g
36mg (12%)
345mg (14%)
3g (16%)
18g (27%)
6mg (32%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mom-a-licious Mom-a-Licious
by Domenica Catelli
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
martin-yans-china Martin Yan's China
by Martin Yan
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-provence-cookbook The Provence Cookbook
by Patricia Wells
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?