Title: Tourta athineiki (orange-walnut cake, athens style)
 Categories: Greek, Desserts, Cakes
      Yield: 10 servings
 
    1/2 lb Sweet butter
      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  Coarsely chopped walnuts
           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.
  
  Typed for you by Karen Mintzias