Orange Walnut Bundt Cake
For the batter: Dry toast the walnuts in a frying pan then grind finely. Separate the eggs. Whip the egg whites with a pinch of salt until stiff. Whisk the egg yolks, sugar, flour and orange zest until creamy. Very finely chop the candied orange peel.
Fold the candied orange peel and walnuts into the egg yolk mixture then fold in the egg whites. Pour the batter into the Bundt pan and bake in a preheated oven (200°C) (approximately 400°F) for around 60 minutes.
For the glaze: Peel the orange zest with a vegetable peeler and cut into fine slivers. Juice the orange. Mix 3 tablespoons orange juice with the powdered sugar and a little liqueur until creamy. Spread over the cooled Bundt cake and sprinkle with the orange zest.