Natural tummy tuck cake

Ingredients

• 1 ½ cups chopped walnuts
• 1 cup whole-wheat flour
• 2 teaspoons aluminum-free baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon and 1 teaspoon grated orange zest
• ¾ cup fresh orange juice
• ½ cup olive oil
• ½ cup plus 1 teaspoon mild honey
• 2 large eggs
• 1 cup low-fat plain Greek yogurt

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Preparation

• Preheat the oven to 350 degrees.
• Brush a 9-inch springform pan with olive oil and add a couple spoonfuls of flour. Rotate the pan and tap its sides to thoroughly coat the bottom and sides with flour. Tap out the excess and set aside.
• Place the walnuts in a food processor. Pulse them in one - or two-second bursts until they are finely ground, but do not over-process, or they will become overly oily.
• Transfer the nuts to a large bowl. Add the flour, baking powder, baking soda, salt and 1 tablespoon orange zest. Whisk until well combined.
• Place the orange juice, olive oil, ½ cup honey and eggs in a medium bowl. Whisk until well combined. Pour the liquid ingredients over the dry ingredients and stir just until moistened. Do not over mix.
• Pour the batter into the prepared pan and bake until the top springs back when gently pressed with your fingertip and the edges are pulling away from the pan, approximately 40 minutes.
• Transfer the pan to a cooling rack and let cool for 10 minutes. Run a thin knife around the outside of the cake and remove the sides. Let cool completely.
• While the cake is baking, place the yogurt, remaining 1 teaspoon honey and remaining 1 teaspoon grated orange zest in a small bowl. Gently stir together until well combined.
• Serve each slice of cake with a spoonful of yogurt and garnished with a pinch of orange zest.