Walnut Cake Torta Di Noci Recipe

I love this recipe because it combines the nostalgic comfort of a classic cake with the rich, nutty flavor of walnuts, making it the ultimate treat for my taste buds. Plus, the simplicity of its preparation means I can whip it up anytime I want to impress friends or just indulge myself with minimal fuss.

The deep, complex flavor that defines my Torta Di Noci is what I love. The contrast of finely ground walnuts and all-purpose flour provides a delightful texture in this cake.

The not-too-sweet, elegant, and simple presentation was inspired by the Nordic trait of using uncomplicated ingredients. This cake takes a mere 15 minutes to prepare and bakes for only 30.

Still, it leaves an impression that might cause one to think it was considerably more labor- and time-intensive.

Ingredients

Universal flour: Offers construction.

Carbs galore.

Chopped walnuts: Provides healthy fats, protein, and a nutty taste.

Sugar that is in granulated form: Pours sweetness into the cake, brings flavors into harmony.

Butter without added salt: Adds flavor, richness, and moisture.

Eggs: Bind components together, provide skeletal and wet support.

Whole milk: Provides wetness and a slight amount of richness.

Diced walnuts: Impart richness, give texture, and add protein and healthy fats.

Ingredient Quantities

• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) finely ground walnuts
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (150g) granulated sugar
• 1/3 cup (75g) unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk
• 1/2 cup (50g) chopped walnuts
• Powdered sugar, for dusting

Instructions

1. Heat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour an 8-inch round cake pan, then line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, finely ground walnuts, baking powder, and salt. Set aside.

3. In a mixing bowl of ample size, combine the room-temperature butter and granulated sugar and beat until light and fluffy, 2-3 minutes.

4. Incorporate the eggs, one by one, beating well after each addition. Mix in the vanilla extract.

5. Slowly incorporate the dry elements into the wet compound, mixing well after each addition of milk, and using the flour mixture as your compass, beginning and ending with it. Blend until the batter is barely coherent.

6. Carefully mix in the diced walnuts, blending them uniformly into the mixture.

7. In the cake pan prepped ahead of time, add the batter, and use a spatula to smooth the top.

8. Place in a preheated oven at 350 °F and bake for 30-35 min.
Alternatively, you can bake it in a Presto oven, set at 350 °F, for about the same time or until a toothpick or cake tester comes out clean.
If using a round pan, check for doneness 5 minutes earlier.

9. Let the cake cool in the pan for 10 minutes, and then turn it out onto a wire rack to let it cool completely.

10. Once the cake has entirely cooled, before serving, dust the top with powdered sugar. Enjoy your Torta di Noci!

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Whisk
7. Electric mixer or hand mixer
8. Measuring cups and spoons
9. Spatula
10. Toothpick or cake tester
11. Wire rack
12. Sifter or fine mesh strainer (for powdered sugar)

FAQ

• Can I use a different type of nut instead of walnuts?Indeed, you can replace walnuts with pecans or almonds. This will slightly change the flavor of the cake but will still produce a delightful dessert.
• How do I store the torta di noci?An airtight container at room temperature will keep the cake fresh for three days. Store it in the refrigerator for a week and it will still be good.
• Can I make this cake gluten-free?You can use a gluten-free all-purpose flour blend to replace the all-purpose flour in this cake to make it gluten-free.
• Is there a vegan version of this recipe?A vegan version can be achieved by making these substitutions:

  1. Replace eggs with flaxseed eggs.
  2. Replace butter with vegan butter.
  3. Replace milk with a plant-based alternative (we suggest almond or soy milk).

• Can I add chocolate to this walnut cake?Certainly! You have the option to include 1/2 cup of chocolate chips in the batter to deepen the flavor and achieve a chocolatey taste.
• What can I serve with the cake?This cake with walnuts is a delightful match for a cup of coffee or tea, and is equally wonderful when served with a dollop of whipped cream or a scoop of vanilla ice cream.
• How do I know when the cake is done?Put a toothpick in the middle of the cake. If it comes out clean or with a few crumbs, the cake is done.

Substitutions and Variations

All-purpose flour. Substitute with 1 cup (125 g) of whole wheat flour; it lends a nuttier flavor.
For granulated sugar, use 3/4 cup (180g) of coconut sugar for a more caramel-like taste.
Coconut oil: Use 3/4 cup (180 ml) of a dairy-free liquid cooking oil for a healthy alternative. Coconut oil warms and hardens. If you’re using it in your cooking, melt it first. If you’re using it in baking, get a good mixing bowl and a spoon. After you melt the oil, you’ll want to mix it with the other ingredients. And remember, when using melted coconut oil in baking, use half the amount you would if you were using solid coconut oil. And when you use the solid coconut oil, chill it first.
Whole almond milk: A dairy-free alternative can be made by replacing half a cup of whole milk with half a cup of almond milk.
Walnuts, chopped: For a completely different nutty twist, use 1/2 cup (50g) of pecans.

Pro Tips

1. Toast the Walnuts Before finely grinding and chopping the walnuts, toast them lightly in a dry skillet over medium heat until fragrant. This enhances their flavor and adds depth to the cake.

2. Room Temperature Ingredients Ensure the eggs and milk are at room temperature before mixing. This helps create a smoother batter, leading to a more even and consistent cake texture.

3. Don’t Overmix Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake due to gluten formation. When incorporating the flour mixture, do so gently.

4. Check for Doneness Early Since oven temperatures can vary, start checking your cake for doneness at the 25-minute mark by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.

5. Enhance the Flavor Consider adding a touch of cinnamon or nutmeg to the flour mixture for additional warmth and spice that complements the walnut flavor. A half teaspoon of either should be sufficient.