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Tina Hartell

1 1/2 cup chopped walnuts, toasted (350 degree oven – 10 minutes)

1 cup flour

1 Tbl. baking powder

1/2 tsp. salt

4 eggs

3/4 cup Bobo’s Mountain Sugar

1/2 cup fresh orange juice

1 Tbl. grated orange peel

 1/2 cup olive oil (I use the “light” version)

Line a 9″ cake pan with waxed or parchment paper and grease lightly

Grind walnuts in a food processor, using pulses, until finely chopped.  Combine with the flour,  baking powder and salt.  Beat eggs until frothy (2 mins.),  add syrup and beat until combined. Gradually add flour mixture, then OJ, orange peel and oil.  Beat just until combined.  Pour into pan, place on a cookie sheet, and bake one hour, checking after 50 minutes.

Cool for a few minutes on rack – then turn onto plate and, if you want to, sprinkle with conf. sugar.

I also have spooned a simple mixture of maple syrup and orange juice over it while still warm.  Very Good!  Serve with vanilla- maple ice cream  (recipe to follow) – or not.