1 1/2 c. chopped walnuts, toasted
1 c. white whole-wheat flour, plus more for pan
2 tsp. aluminum free baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. and 1 tsp. grated orange zest (plus more for garnish)
3/4 c. fresh orange juice
1/2 c. light olive oil (plus more for pan)
1/2 c. plus 1 tsp. mild honey, such as clover or orange blossom
2 large eggs (at room temperature)
1 c. low-fat plain Greek yogurt

Preheat oven to 350°F.

Brush a 9 inch spring-form pan with olive oil and add a couple spoonfuls of flour. Rotate pan and tap sides to thoroughly coat pan. Tap out excess and set aside.

Place walnuts in food processor. Pulse them in 1 or 2 second bursts until they are finely ground, but do not over process, or they will become too oily.

Transfer nuts to a large bowl. Add flour, baking powder, baking soda, salt and 1 teaspoon orange zest. Whisk until well combined.

Place orange juice, olive oil, 1/2 cup honey, and eggs in a medium bowl, whisk until combined.

Pour liquid ingredients over dry ingredients, stirring until moistened. Do not over mix. Pour batter into pan.

Bake until top springs back, approximately 40 minutes.

Transfer to cooling rack. Let cool for 10 minutes and run a knife along edges of pan to remove.

Note: While cake is baking, place yogurt, remaining 1 teaspoon honey and 1 teaspoon orange zest in a small bowl. Mix well. Refrigerate until needed.

Serve each slice of cake with a spoonful of yogurt mixture. Garnish with a pinch of orange zest.

Submitted by: Marie Mullins