Walnut Cake (Torta di Noci)
Walnut Cake
Equipment
- Equipment Needed
- 9-inch springform pan
- Food processor or blender (to finely chop walnuts)
- Electric hand mixer (for beating egg whites)
- Wooden spoon or spatula
- Cake tester or toothpick
Ingredients
- Ingredients
- 2 1/2 cups about 300g walnuts (lightly toasted)
- 1/2 cup 100g sugar
- 4 large eggs separated
- 8 tablespoons 1 stick unsalted butter, melted
- 1/2 cup 60g flour (can substitute with almond flour for a gluten-free option)
- 2 teaspoons baking powder
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
- Toast the walnuts on a baking sheet for 8-10 minutes, until fragrant. Let them cool slightly.
- Pulse the walnuts in a food processor until finely ground, resembling a sandy texture. If using almond flour, skip this step.
- Mix dry ingredients: In a bowl, combine the ground walnuts, flour, baking powder, and salt.
- Prepare the wet ingredients: In a separate bowl, whisk the egg yolks with sugar until smooth. Gradually add the melted butter, whisking continuously.
- Combine wet and dry: Add the walnut mixture to the wet ingredients and stir with a wooden spoon until well mixed.
- Beat egg whites: In a clean bowl, beat the egg whites using an electric mixer until stiff peaks form. Gently fold them into the batter, being careful not to deflate them.
- Bake the cake: Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Let it cool in the pan for about 15 minutes before removing the sides.
- Cool completely: Allow the cake to cool to room temperature before transferring it to a plate. Dust with powdered sugar before serving.
- Variations & Substitutions
- Gluten-Free: Substitute the flour with almond flour or a gluten-free flour blend.
- Sugar-Free: You can use a sugar substitute like stevia or erythritol if you need to cut down on sugar.
- Nut Variations: While walnuts are traditional, you could use hazelnuts or almonds for a different flavor profile.
- Tips
- Toasting the walnuts brings out their nutty flavor, so don’t skip this step!
- Beating the egg whites is crucial for a light and fluffy cake.
- For a richer flavor, try adding a dash of cinnamon or vanilla extract to the batter.
Let me show you how I make Torta di Noci, a delicious walnut cake that’s simple yet full of flavor. This cake originates from Calabria, a region in Southern Italy known for its rich, nut-based desserts. Based on my overall experience, this cake is a lovely option for those who enjoy a nutty texture with minimal ingredients. It’s perfect for beginners, and I’ll guide you through the process step by step.
Notes
This cake is naturally moist and nutty, making it perfect for a simple dessert without frosting. It pairs wonderfully with a cup of coffee or fresh berries on the side. The texture is dense yet light due to the beaten egg whites, creating a soft crumb that’s sure to impress.
Walnut Cake (Torta di Noci)
Cuisine: Italian
Course: Dessert
Servings: 10-12
Total Time: 1 hour 15 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Ease of Cooking: Moderate
Ingredients
- 2 1/2 cups (about 300g) walnuts (lightly toasted)
- 1/2 cup (100g) sugar
- 4 large eggs (separated)
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup (60g) flour (can substitute with almond flour for a gluten-free option)
- 2 teaspoons baking powder
- Pinch of salt
- Powdered sugar (for dusting)
- > Go get the must-have equipment and ingredients for making a Savory #Walnut Cake now.
Equipment Needed
- 9-inch springform pan
- Food processor or blender (to finely chop walnuts)
- Electric hand mixer (for beating egg whites)
- Wooden spoon or spatula
- Cake tester or toothpick
- > Go get the must-have equipment and ingredients for making a Savory #Walnut Cake now.
Method
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
- Toast the walnuts on a baking sheet for 8-10 minutes, until fragrant. Let them cool slightly.
- Pulse the walnuts in a food processor until finely ground, resembling a sandy texture. If using almond flour, skip this step.
- Mix dry ingredients: In a bowl, combine the ground walnuts, flour, baking powder, and salt.
- Prepare the wet ingredients: In a separate bowl, whisk the egg yolks with sugar until smooth. Gradually add the melted butter, whisking continuously.
- Combine wet and dry: Add the walnut mixture to the wet ingredients and stir with a wooden spoon until well mixed.
- Beat egg whites: In a clean bowl, beat the egg whites using an electric mixer until stiff peaks form. Gently fold them into the batter, being careful not to deflate them.
- Bake the cake: Pour the batter into the prepared pan and bake for 45 minutes, or until a cake tester comes out clean. Let it cool in the pan for about 15 minutes before removing the sides.
- Cool completely: Allow the cake to cool to room temperature before transferring it to a plate. Dust with powdered sugar before serving.
Variations & Substitutions
- Gluten-Free: Substitute the flour with almond flour or a gluten-free flour blend.
- Sugar-Free: You can use a sugar substitute like stevia or erythritol if you need to cut down on sugar.
- Nut Variations: While walnuts are traditional, you could use hazelnuts or almonds for a different flavor profile.
Tips
- Toasting the walnuts brings out their nutty flavor, so don’t skip this step!
- Beating the egg whites is crucial for a light and fluffy cake.
- For a richer flavor, try adding a dash of cinnamon or vanilla extract to the batter.
- > Go get the must-have equipment and ingredients for making a Savory #Walnut Cake now.
Nutritional Information (Per Serving)
- Calories: 300-350 kcal
- Protein: 7g
- Carbs: 20g
- Fat: 25g
- Fiber: 2g
I hope this guide has made making Torta di Noci seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below, I like to hear feedback from a real person like you, so please, leave your honest comment! Enjoy your baking adventure!
Hello all,
Zio Leo here!
Cooking and sharing great food brings people together in the most authentic way, in my own personal experience, and with a lifelong passion for Italian cuisine, I’m here to share tips, recipes, and stories that celebrate the rich flavors of Italy. From classic dishes to modern twists, have my guides inspired you to bring a little bit of Italy into your kitchen? Please, be honest with me here. Leave your comments down below. I’d love to hear from real people like you. Read more about me here! =>>
