TOURTA ATHINEIKI (ORANGE-WALNUT CAKE)

      Title: TOURTA ATHINEIKI (ORANGE-WALNUT CAKE)
  Categories: Greece, Cakes/frost
       Yield: 10 Servings
  
     1/2 lb Butter; sweet
       2 c  Granulated sugar
       4    Eggs
       1    Orange,(juice & grated rind)
       3 c  All-purpose flour
       1 ts Baking powder
     1/4 ts Salt
       1 c  Walnuts; coarsely chopped
            Confectioners' sugar (opt.)
  
   Cream the butter until light and fluffy, then gradually add the sugar.
   Continuing to beat, add the eggs one at a time, beating well, on
   medium speed, after each addition. Gradually add the orange juice and
   rind. Meanwhile, sift the flour with the baking powder and salt and
   gradually add to the batter.  Add the walnuts last, blend another
   minute on medium high speed, and pour into a greased and lightly
   floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30
   minutes until the color is a light chestnut and the cake springs back
   to the touch. (Watch carefully because this cake bakes quickly.) Turn
   onto a wire rack, round side up. Dust with confectioners' sugar and
   cool thoroughly before slicing.
   
   From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
   Books, New York. Source: Karen Mintzias I-Cooking
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