Walnut Mandarin Cake


Nonstick oil spray

  • 1 1/2 cups chopped walnuts
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup fresh mandarin juice
  • 1 tablespoon finely grated mandarin peel
  • 1/2 cup Colwell mandarin olive oil


Toast walnuts in 350 degree oven until golden, about 8 – 10 minutes. Cool slightly. Keep oven on at 350.

Spray 9-inch springform pan with nonstick oil spray. Place parchment paper round in bottom of pan and spray paper.

Grind walnuts in processor until finely ground but not powdery. In medium bowl, mix together the walnuts, flour and baking powder.

Using an electric mixer, beat eggs in large bowl until frothy, about 2 minutes. Gradually add sugar, beating until light, thick, and pale yellow, about 4 minutes. Gradually add walnut/flour mixture; then add mandarin juice, mandarin peel, and olive oil, beating just until blended. Transfer batter to prepared pan. Place pan on rimmed baking sheet, and bake cake until tester inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Release pan sides. Carefully invert cake onto platter and remove parchment paper. Sprinkle powdered sugar on top of cake and serve, if desired, with mandarin curd* or lightly sweetened whipped cream.

NOTE: Try this recipe substituting lemon juice, peel and lemon olive oil for the mandarin.

Persimmon Muffins

(Recipe can be doubled or tripled)


1 cup flour

¾ cup sugar

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

½ tsp. nutmeg

1 cup chopped walnuts

½ cup raisins

1 cup persimmon pulp

2 tablespoons Colwell mandarin oil

¼ tsp. orange zest


Place all dry ingredients in a mixing bowl.

Blend oil, pulp and zest.

Combine the two mixtures and stir only until thoroughly blended, (do not beat).

Spoon into greased or papered muffin tins, (12 regular or 36 mini sized).

Bake in a preheated 350 degrees oven: 25 minutes for regular; 12 minutes for mini.

Raw Apple Cake

(Recipe can be doubled)


1 egg

½ cup Colwell mandarin olive oil

1 cup sugar

1 cup flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ cup chopped walnuts

2 cups diced apples


Preheat oven to 350 degrees.  Grease and flour 9x9 inch pan.  Mix all ingredients in order given.  Dice apples, add to other ingredients.

Cook for 45-60 minutes, or until a toothpick stuck in cake comes out clean.

Mandarin Curd


  • 1/2 cup fresh mandarin juice
  • 2 teaspoons finely grated fresh mandarin zest
  • 1/2 cup sugar
  • 3 large eggs
  • 3/4 stick (6 tablespoons) unsalted butter, cut into pieces


Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Transfer mandarin curd to a bowl and cover with plastic wrap. Chill until cold, at least 1 hour. Curd can be chilled up to 1 week.

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