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1
Preheat the oven to 350.
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2
Oil and flour a 10-inch springform pan.
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3
Arrange the walnuts on a baking sheet and toast in the oven, shaking once or twice, until golden-brown, about 10 minutes.
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4
Remove from the oven and cool completely.
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5
Chop finely or grind in a nut grinder.
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6
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves and salt.
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7
Beat together 1/2 cup olive oil and 1/2 cup sugar until creamy.
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8
Add the egg yolks and yogurt and beat until well combined.
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9
Beat in the flour mixture and the ground walnuts.
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10
In a separate bowl, combine the egg whites with the cream of tartar and beat with a whisk attachment until soft peaks form.
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11
Gradually add the remaining 1/2 cup sugar and beat until the egg whites are stiff and hold glossy peaks.
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12
Gently but thoroughly fold the egg whites into the batter.
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13
Spoon the batter in the prepared cake pan and smooth the top with a spatula.
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14
Bake until the top of the cake is golden and a wooden skewer inserted in the center of the cake comes out clean, 45 to 50 minutes.
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15
Cool the cake in the pan on a rack for 10 minutes, then remove the side of the pan and cool completely.
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16
Syrup Bring the sugar and juices to a simmer in a small saucepan and simmer, stirring, until the sugar is dissolved.
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17
Continue to simmer until syrup is slightly thickened and reduced to about 1 cup.
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18
Remove from the heat and let cool.
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19
Syrup Cut the peel and pith from the oranges with a sharp paring knife.
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20
Cut segments free from the membranes, letting them drop into a bowl.
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21
Pour the cooled syrup over the oranges.
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22
Syrup Serve the cake topped with some of the oranges and a generous drizzle of syrup.
