Italy | Desserts | Walnuts | Baking

Torta di Noci

(Italian walnut cake)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Walnuts 1/2 lb
Sugar 1 Tbsp
 
Butter room temperature 8 Tbsp
Sugar 2/3 cup
Egg 1 each
Rum or rum extract 2 Tbsp or 1 tsp
Lemon zest 2 tsp
 
Flour 1 cup
Baking powder   1 1/2 tsp

METHOD

Basic Steps:  Toast → Cream → Mix → Fold → Bake → Cool
  1. Preheat oven to 350°F. Place walnuts on a baking sheet toast in the oven for 5-7 minutes. Do not burn. Remove and cool.
  2. Place walnuts in a food processor with 1 Tbsp of sugar and pulse to form small pieces. Remove to a bowl.
  3. Butter a 8 or 9" springform pan or regular cake pan with 1 Tbsp of the butter and lightly flour.
  4. In a mixer, beat the rest of the butter with the rest of sugar till light and fluffy. Add the egg, rum or rum extract and lemon zest and mix till smooth.
  5. Sift the flour and baking powder together. Remove the bowl from the mixer and using a spatula, fold in the flour and walnuts till just incorporated.
  6. Pour the batter into prepared pan. Level batter out with a knife or spatula. Place in the oven and bake 40-55 minutes, or until and inserted toothpick comes out clean.
  7. Cool completely and remove from the pan. Cut into wedges and serve topped with whipped cream.

NOTES

  • This simple, dense cake goes well with coffee or tea.