Asturian Orange-Walnut Delight Cake

1. Preheat Oven and Prepare Cake Pan

Start by preheating your oven to 400°F (200°C). While the oven warms up, prepare your 9-inch round cake pan by greasing it lightly with butter and then dusting it with flour to ensure the cake doesn't stick.

2. Grind Walnuts

Take 1 cup of walnuts and grind them in a food processor. Aim for a fine consistency, but be careful not to over-process them into a powder. This step ensures that the cake has a lovely, slightly crunchy texture that complements the softness of the eggs and sugar mixture.

3. Beat Eggs and Sugar

In a large bowl, beat together the 2 large eggs, 2 large egg yolks, and ⅔ cup superfine sugar using an electric mixer. Beat the mixture until it becomes pale and thick, resembling a light creamy consistency. This step is crucial as incorporating air into the mixture will give the cake a light and airy texture. You'll know it's ready when the color is a pale yellow and the mixture falls off the beaters in thick ribbons.

4. Fold in Orange Zest and Walnuts

Gently fold in the grated zest of 1 orange and the ground walnuts into the egg mixture. Mix until everything is well combined, ensuring that the zest and walnuts are evenly distributed throughout the batter.

5. Bake the Cake

Pour the prepared batter into your greased and floured cake pan, spreading it out evenly. Place the pan in the preheated oven and bake for about 40 minutes. You'll know the cake is done when it's firm to the touch and a skewer inserted into the center comes out clean.

6. Cool and Dust with Confectioners' Sugar

Once baked, let the cake cool in the pan for a few minutes before carefully removing it. Allow it to cool completely on a wire rack. Before serving, dust the top with confectioners' sugar for a sweet, decorative finish.