Spice Walnut Cake

Directions

For the cake:

Preheat oven to 350°F.

Coat an 8-inch-square glass baking dish with cooking spray and dust it with flour, shaking out the excess.

Spread walnuts on a baking sheet and toast, stirring once halfway, until fragrant, 6 to 8 minutes.

Transfer to a plate to cool.

Reduce oven temperature to 325°.

Add whole wheat pastry flour, barley flour, baking powder, cinnamon, cloves, baking soda, nutmeg and salt in a large bowl, whisk until well mixed.

Add eggs and brown sugar in a medium bowl, whisk until thoroughly blended.

Mix together yogurt, orange zest and juice in a small bowl and stir until smooth, gradually whisk into the egg mixture along with oil.

Add the wet ingredients to the dry ingredients in 2 additions, mixing well in between until just incorporated.

Fold in 1 cup of the walnuts.

Pour the batter evenly into the prepared baking dish.

Bake the cake until a wooden stick inserted into the center comes out almost clean, with just a few moist crumbs on, 38 to 46 minutes.

For the syrup:

Meanwhile, stir in ⅓ cup orange juice, 4 tablespoons of brown sugar, orange zest strip and cloves in a small heavy saucepan, bring to a boil over medium-high heat, stirring often.

Reduce heat to maintain a gently simmer and cook until thickened, about minutes (you will have a scant ⅓ cup); remove the zest and cloves. Allow to cool.

When the cake is baked, transfer the pan to a wire rack.

Using a wooden stick, pierce the top in about 20 places and brush the syrup over the cake 4 or 5 times, allowing it to seep in each time.

Sprinkle with the remaining ¼ cup walnuts and allow to cool completely, loosen the edges with a knife.

Cut into 16 squares.