Torta di Noci (Italian Walnut Cake) Recipe Guide

Table of Contents

Toggle

#Torta di Noci

Print Recipe Pin Recipe

Course Dessert

Cuisine Italian

Equipment

• Equipment Needed: Mixing bowls, electric mixer, 9-inch cake pan, spatula, parchment paper, food processor or blender (optional)

Ingredients

  

• 1 ½ cups walnut halves
• 1 cup all-purpose flour or a gluten-free flour blend
• ¾ cup sugar you can use coconut sugar for a healthier twist
• 3 large eggs
• ½ cup unsalted butter substitute with dairy-free margarine if needed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• Powdered sugar for dusting optional

Instructions

 

• Preheat and Prepare
• Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease it to prevent sticking.
• Toast and Grind Walnuts
• Let’s start by enhancing the flavor of your walnuts. Toast them lightly in a dry pan over medium heat for about 3-5 minutes. This helps bring out their natural oils and makes your cake extra flavorful. After cooling slightly, grind the toasted walnuts in a food processor or blender until they resemble fine crumbs. Be careful not to over-blend them into a paste.
• Cream the Butter and Sugar
• In a mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for a light texture in your cake. From my own personal experience, if the butter isn’t soft enough, you can warm it slightly, but avoid melting it.
• Add the Eggs and Vanilla
• Gradually beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract for that sweet, aromatic flavor.
• Mix Dry Ingredients
• In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This helps evenly distribute the leavening agent.
• Combine Wet and Dry Ingredients
• Gently fold the ground walnuts into the butter mixture. Once incorporated, add the sifted dry ingredients in batches, mixing just until combined. You don’t want to overmix, as this could make the cake too dense.
• Bake
• Pour the batter into your prepared cake pan and spread it evenly with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown top.
• Cool and Serve
• Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for a sweet finish if desired.

If you’re craving a delightful Italian dessert, Torta di Noci (Walnut Cake) is one you’ll definitely want to try. This classic Italian treat is rich, nutty, and surprisingly easy to make. From my own personal experience, it’s one of those cakes that not only impresses but can be adapted to suit various dietary needs and preferences. Let me show you how I make this wonderful cake, with all the steps, tips, and variations you’ll need for success.

Notes on What to Expect:

The Torta di Noci is a delightful balance of nuttiness with a subtle sweetness that isn’t overpowering. From my overall experience, this cake pairs perfectly with an afternoon coffee or tea. Its slightly crumbly yet moist texture makes it a comforting, rustic dessert that is perfect for both special occasions and casual treats.

Quick Meal Facts:

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Time to Stand: 15 minutes (cooling time)
• Total Time: 1 hour 15 minutes
• Ease of Cooking: Easy
• Servings: 8
• Calories per Serving: ~350
• Cost of Ingredients: Moderate
• Cuisine: Italian
• Course: Dessert
• Equipment Needed: Mixing bowls, electric mixer, 9-inch cake pan, spatula, parchment paper, food processor or blender (optional)
• Check out the right equipment and Ingredients that you need for making  #Torta di Noci here 

Ingredients:

• 1 ½ cups walnut halves
• 1 cup all-purpose flour (or a gluten-free flour blend)
• ¾ cup sugar (you can use coconut sugar for a healthier twist)
• 3 large eggs
• ½ cup unsalted butter (substitute with dairy-free margarine if needed)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• Powdered sugar for dusting (optional)
• Check out the right equipment and Ingredients that you need for making  #Torta di Noci here 

Step-by-Step Method:

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9-inch cake pan with parchment paper and lightly grease it to prevent sticking.

2. Toast and Grind Walnuts

Let’s start by enhancing the flavor of your walnuts. Toast them lightly in a dry pan over medium heat for about 3-5 minutes. This helps bring out their natural oils and makes your cake extra flavorful. After cooling slightly, grind the toasted walnuts in a food processor or blender until they resemble fine crumbs. Be careful not to over-blend them into a paste.

3. Cream the Butter and Sugar

In a mixing bowl, cream the butter and sugar together until light and fluffy. This step is crucial for a light texture in your cake. From my own personal experience, if the butter isn’t soft enough, you can warm it slightly, but avoid melting it.

4. Add the Eggs and Vanilla

Gradually beat in the eggs, one at a time, mixing well after each addition. Add in the vanilla extract for that sweet, aromatic flavor.

5. Mix Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and a pinch of salt. This helps evenly distribute the leavening agent.

6. Combine Wet and Dry Ingredients

Gently fold the ground walnuts into the butter mixture. Once incorporated, add the sifted dry ingredients in batches, mixing just until combined. You don’t want to overmix, as this could make the cake too dense.

7. Bake

Pour the batter into your prepared cake pan and spread it evenly with a spatula. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown top.

8. Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar for a sweet finish if desired.

Variations:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for the right texture.
• Dairy-Free: Replace the butter with a dairy-free margarine or coconut oil for a vegan-friendly option.
• Low-Sugar: Use a natural sweetener like stevia or monk fruit, adjusting for taste, or swap out regular sugar for coconut sugar, which has a lower glycemic index.
• Nut-Free: If you have a nut allergy, you can substitute the walnuts with sunflower seeds. It will slightly alter the taste but still give you a wonderful, dense texture.
• Check out the right equipment and Ingredients that you need for making  #Torta di Noci here 

Nutritional Information (per serving):

• Calories: 350
• Protein: 6g
• Carbohydrates: 35g
• Fat: 20g
• Fiber: 3g
• Sugar: 20g

Troubleshooting Tips:

• Dense Cake: If your cake turns out too dense, it could be due to overmixing the batter. Fold the ingredients gently to maintain air in the mixture.
• Dry Cake: Make sure not to overbake the cake. If you notice the edges browning too quickly, cover them loosely with foil halfway through baking.
• Crumbly Texture: This can occur if you don’t grind the walnuts fine enough. Ensure the walnuts are ground into a crumb-like consistency to maintain structure.