International Recipes and Cooking Around the World

Torta di Noci

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(Italian walnut cake)

Image Creative Commons by Ioan Sameli

Average: 3.8 (13 votes)

Walnuts (noci) are a favorite of the Italians, and this simple, dense cake makes excellent use of their rich, round flavor. Serve with a capuccino or a hot cup of tea.

4 to 6 servings


  • Walnuts -- 1/2 pound
  • Sugar -- 1 tablespoon
  • Butter, room temperature -- 8 tablespoons
  • Sugar -- 2/3 cup
  • Egg -- 1
  • Rum, or rum extract -- 2 tablespoons, or 1 teaspoon
  • Lemon zest -- 2 teaspoons
  • Flour -- 1 cup
  • Baking powder -- 1 1/2 teaspoons


  1. Preheat oven to 350°F. Place the walnuts on a baking sheet and toast in the oven for 5-7 minutes, taking care not to burn. Remove and cool.
  2. Place the walnuts in a food processor with the 1 tablespoon of sugar and pulse until well chopped but not pureed. Remove to a bowl.
  3. Add 7 tablespoons of the butter and the 2/3 cup sugar to the bowl of an electric mixer and beat on medium speed until light and fluffy. Reduce speed to low, add the egg, rum or rum extract and lemon zest and continue to beat until smooth.
  4. Sift the flour and baking powder together into a large bowl. With the mixer still running on low, slowly add the flour mixture until just incorporated. Remove the bowl from the mixer and using a spatula, fold in the walnuts.
  5. Butter a 8 or 9-inch springform pan or regular cake pan with the remaining 1 tablespoon of the butter. Pour the batter into prepared pan and level it out with a knife or spatula.
  6. Place in the oven and bake 40 to 55 minutes, or until an inserted toothpick comes out clean.
  7. Cool completely and remove from the pan. Cut into wedges and serve topped with whipped cream.


Island sauce!!!!

This recipe calls for "fish". What type?. Sole, cod, flounder etc. will break up very easily once it has been cooked.
You could not saute' this fish. suggestions in consideration of a menu for my guests who are Puerto Rican. I am a Chef and I host Sweet 16 parties and Weddings. I want to be authentic.
Thankyou for any help you may give me.

Actually all the fish you mention are perfectly fine for sauteing. (Think sole meunière.) Sole and flounder are delicate, but that just means you use a delicate hand.

If you are cooking for large crowds though, a sturdier fish is a good idea. Cod is actually such a fish, either true cod or rock cod. Any type of firm, white-fleshed fish would do really. A common fish for catering chefs to use in a recipe like this is red snapper. Snapper is a common fish in the Caribbean, so it also fits the authenticity requirement.

The fish I have been told is used is snapper.

Marcel you could use any kind of fish that you could imagine. Lobsters, Blue Marlin, Shark you mane it and you could use it on. Most of the time we use it on Pargo or Mero Cabrilla(Spotted grouper snapper)

Is am island top sauce ,you could top any kind of fry fish with it is delicious