During my stay in Paros, whilst looking for local products, I came across Sandra‘s beautiful cookbook Sandra Loves. The photography and many quotes are very inspiring. So of course I could not resist buying it over there. I started flipping through the pages and was drawn to this recipe: “My favourite orange walnut cake”. I have to say I had never really been tempted to use walnuts in cakes, but since I had plenty left after doing my Greek style granola, I wanted to try it.
I went for a smaller version of the bundt cake and made mini ones. My friends, who got lucky to test the cake, loved it as much as I did. The texture is moist and the orange flavour is really fragrant. This one is a “must-do” again and again!
I know we are entering the Autumn season on the Northern hemisphere, but it is nice to think of summer again, so I have added a few more images from Paros. This is also where Sandra spends all her summers with family and friends. I did not get a chance to meet Sandra there, but we ended up catching up in Athens this week and enjoyed a wonderful lunch, the Greek way. Thank you again Sandra and hope I can visit you on your island next time. For sure you’ll be my guest in Paris!
Orange walnut mini bundt cakes
Prep time: 20 min / Baking time: 30 min
For 6 mini bundt cakes (pan by Nordicware I found here)
230g butter unsalted
2 cups of sugar
3 eggs (medium sized)
2 cups of flour
1/2 tsp of sea salt
2 tsp of baking powder
1 tsp of ground cinnamon
1 cup of Greek yogurt
1 1/2 cup of walnuts, chopped
2 tbsp of Grand Marnier or any orange liquor (I have used Cointreau)
The zest of one orange
Preheat the oven at 170°C/325°F and grease the mini bundt cake pan with melted butter and sprinkle it with flour. Remove excess flour.
For the flour mixture, in a bowl sift together the flour, salt, baking soda and ground cinnamon. Set aside.
For the batter, in a large bowl, cream the sugar and butter in a stand mixer (with the paddle attachment), at medium-high speed, until pale and fluffy, for about 10 minutes. Add the eggs one by one, beating well in between each addition. Then add the yogurt, orange liquor and zest. Continue with adding the flour mixture until smooth. Finally fold in the chopped walnuts.
Fill the molds with the batter and bake for 30 minutes. Allow to cool for 15-20 min before removing from the tin. Sprinkle with icing sugar or a caramel sauce before serving.
A few favourite things to do on the island
Grab a beer or coffee at Captain Yannis at the end of the port in Piso Livadi.
Get some bread, cheese pies, cakes or biscuits and an early morning freddo cappuccino at Ragoussis bakery (in Parikia and Naoussa).
Swim at the small beach in Kolymbithres (West of Naoussa), especially on windy days (the beach is protected from strong winds).
Stay at Aspasia Maria (rooms and apartments) in Naoussa and go for an early swim at the beach (East side of Naoussa).
Walk the byzantine trail between Lefkes and Prodromos on a late afternoon.
Shop some beautiful handmade ceramics locally produced at Yria Ceramics, in Parikia – this was recommended to me by Sandra.
More on Paros here: Parosweb.com.
More recipes and images from Greece coming soon. Have a nice weekend and please do tell me if you like the cake too!
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