10-inch (4L) tube Pan, Oiled and Floured
1 cup all-purpose flour
½ cup granulated sugar
1 tbsp orange zest, finely chopped
1 ¼ cups ground walnuts (about 4 oz/125g)
1 cup raisins
1 tsp baking powder
1/3 cup freshly squeezed orange juice
Confectioner’s (icing) sugar, sifted
Sift flour; sett aside. In a large bowl, beat eggs, sugar and orange zest until frothy and canary yellow. Add walnuts, raisins and flour; do not mix. Sprinkle baking powder on top of the flour; pour orange juice on top of the powder to make it froth. Fold and beat ingredients lightly until incorporated into a thick, homogeneous batter.
Transfer into prepared cake pan. Tap it on the counter to settle, and bake in preheated oven for 40 minutes or until risen to twice its original height and cake tester comes out clean. Remove from oven. Let cake cool down completely.
Unmold cake by running a knife along both outer and inner walls of the ring. Invert onto a plate. Leave like that to highlight the bottom of the cake where most of the raisins will have descended. Garnish with sifted icing sugar to cover the surface and serve. Store, covered, at room temperature.