Walnut-Olive Oil Sponge Cake

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Washington Post


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1/3 cup plus 1/2 teaspoon mild extra-virgin olive oil

1/2 cup walnut pieces

1 cup brown rice flour

1/2 cup cornstarch

2 teaspoons baking powder

1/8 teaspoon fine sea salt

3/4 cup liquid egg substitute, such as Egg Beaters

1 cup sugar

1/3 cup medium-dry (Amontillado) Spanish sherry

1 medium orange

Confectioners' sugar, for garnish

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