5 Ingredients or Fewer
Calabrian Walnut Cake (Torta di Noci)
Popular on Food52
98 Reviews
Tori S.
July 24, 2023
Thank you for this delicious recipe! My mom grew up in Germany and I was raised on European torts, and this reminds me so much of the desserts of my childhood. Its not just simple to make, its fun to make! Yeah, I find beating egg whites by hand a little cathartic. It is worth it to weigh the nuts. I try not to use sugar anymore and my mom keeps honeybees so I used 3/4 cup of honey like another reviewer did. It beat up beautifully with the egg yolks and I added the lemon zest to this and let it sit while I ground the nuts and whipped the egg whites. A lot of people mentioned the nut mix being very thick and having difficulty folding in the whites. I was taught to always take the first spoonfull, about 1/3 cup, of egg whites and mix them into the base to get it moving, and then fold in the rest. It works everytime. My oven is screwy and set at 350 was measuring 400 when I checked the thermometer I have inside it. I went ahead and put the tort in and lowered the temp until it came to to 350. I checked it at the 45 minute mark and it was perfectly done. I could see making this with orange zest for a slightly different spin. The beauty of these torts is they just get better, but they are so delicious they don't last long. Now I want to play with this recipe with other nuts, hmm, maybe hazelnuts and cocoa nibs? Thanks again for bringing back my childhood for a moment! Isn't all great food great memories?
Starmade
May 23, 2023
I live where fresh pecans are easy to obtain. I have made the cake a couple times with pecans and once I made an version with a mix of pecans and walnuts when I did not have enough of either to do it. Also use less sugar -probably about 2/3 -3/4 cup- because I prefer things less sweet and when baking I always use the smallest amount I think I can get away with. It is true the folding in the egg white is difficult at first but adding it in stages has always worked out in the end, and it has always turned out the most delicious dessert ever. I generally cook at a little lower temp until it looks done and have never had any trouble. It is forgiving if you have slightly less nuts or sugar or different oven temps. I am sure there are lots of people here who will think I did not follow the recipe at all, but I follow the spirit of it.
Polly
May 20, 2023
Tasty simple gluten free cake.
However I found combining the ground walnuts with the egg and sugar mixture impossible. Way too many nuts to do this. Creating a thick paste. So I left half or over half of the ground nuts to fold in gradually with the beaten egg whites.
50 mins at 190 too long and possibly too hot. I removed after 40 and was done but the bottom on the edge of being burned. I’d try standard 180 next time and maybe check after 30 mins. It would have been very crisp with a charcoal bottom after 50 mins.
Moist and light and a lovely flavour but I’d say the recipe instructions and timing needs a bit of work.
However I found combining the ground walnuts with the egg and sugar mixture impossible. Way too many nuts to do this. Creating a thick paste. So I left half or over half of the ground nuts to fold in gradually with the beaten egg whites.
50 mins at 190 too long and possibly too hot. I removed after 40 and was done but the bottom on the edge of being burned. I’d try standard 180 next time and maybe check after 30 mins. It would have been very crisp with a charcoal bottom after 50 mins.
Moist and light and a lovely flavour but I’d say the recipe instructions and timing needs a bit of work.
Emiko
May 21, 2023
Thank you for sharing your experience making this cake. Please be assured that I have tested this multiple times from Ada Boni's original recipe (which was published almost a century ago in the 1920s). But I also live in Italy, like Ada Boni, and I think that a huge part of this issue that you had may have had something to do with the walnuts themselves -- particularly their age and the grinding, but just maybe perhaps also the variety. There are a few little factors here that make this difficult to be one set, standard recipe that works anywhere in the world, I think. I haven't tested for high altitude for example either. But I'm glad you thought to remove it earlier, this could be that your oven runs a bit hot perhaps (or you had fan on?), I test with a thermometer inside the oven too to make sure it's running how it should (you'd be surprised how often there is a difference!). Again, thanks for the feedback, this helps others be aware to check their cakes too!
phip
October 16, 2022
Erythritol.....Help! Advice?.....Love this recipe as is but we have to avoid sugar at all costs. I am experimenting with Erythritol. I am using Lakanto brand, Sugar free Monkfruit baking sweetener which recommends a 1 to 1 sugar replacement ratio. Given the cost (and the sweetness) this seems like an extravagance. Anyone had any successful experience with Erythritol?
JanM
September 5, 2023
I have used the Lakanto Monkfruit / Erythritol sweetener 1:1 - works well. Not quite the same taste as sugar but perfect if you must avoid sugar. (I have also used light brown sugar and maple syrup, which also work well.)
Debora A.
April 28, 2022
I made this cake (without buttercream frosting) and it turned out wonderful. I want to make the buttercream next time but I only have a stand mixer and not sure how I can beat egg whites while double-boiling. Any suggestions?
smb
February 3, 2022
My family is Calabrian and I never heard of this cake. But I do make merengue cookies with almond slivers--so I was thinking of substituting almond meal and adding almond extract then topping with an apricot glaze (possibly some berries as well). This recipe is so versatile and healthy. Thanks for posting it--I did not see Ada Bpni's original. In addition I am gluten free and it's wonderful to find naturally healthy gluten free desserts.
I am currently working on a gluten free version of honey turdill cookies. My mother used to make a powdered sugar version of the cookies that was fried but much lighter and airier. I am looking for that version as well.
I am currently working on a gluten free version of honey turdill cookies. My mother used to make a powdered sugar version of the cookies that was fried but much lighter and airier. I am looking for that version as well.
KSDB
December 26, 2021
I haven't made this version, but I've made Ada Boni's original recipe. It's hands down the best cake I've ever made or eaten. If you haven't made this recipe yet, do!
The temperature in this recipe - 375 - is the same as the original, and that temperature has worked for me whenever I've made this cake. But walnuts are delicate. My advice would be to double check oven calibration before making this the first time. The size and color (dark or light) or the pan can also make a big difference in how a particular temperature works!
The temperature in this recipe - 375 - is the same as the original, and that temperature has worked for me whenever I've made this cake. But walnuts are delicate. My advice would be to double check oven calibration before making this the first time. The size and color (dark or light) or the pan can also make a big difference in how a particular temperature works!
Drogers92
December 3, 2021
BAKE IT AT 350! Why hide the correct baking temp in the fine print? I pulled my cake 10 minutes early and it still burnt a little. Change the recipe to say 350 instead of setting people up for failure by hiding instructions! Many in the comments either has baked the cake at a lower temp or pulled it early. Not everyone is going to read through 8 extra paragraphs of info for things that would be included in any well written recipe. Go back and edit this in so you don't waste another person's ingredients.
phip
October 16, 2022
Agree. My observation is that this turns out best when put into the hotter temperature and then immediately turning down the temp. That way the eggs white get that initial blast to do their thing and the cooler temp allows the walnuts to cook properly and not burn. For what its worth my fancy oven is all over the place temperature wise.
Diane A.
October 23, 2020
This was amazing! I used a springform pan. The next time I will bake it at 360 rather than 375 (the edges burnt a bit). But a real winner of a recipe!
Debora A.
September 6, 2020
One reviewer said she cut sugar in half. I was not quite as brave so I used only 2/3 cups. My oven does better baking at lower temperature so I baked at 350 for 1 hr 10 minutes. Came out perfect. Next time I will try with half a cup. I think the cake would be good without the lemon zest but it added a hint of freshness so it's a great addition.
arlette
May 10, 2020
Hello! I absolutely LOVE this cake!
1- I was wondering...is there anyway to replace the sugar with honey?
2- In the past I've used a food processor but currently I don't have one. I think I'll finely chop the walnuts. Anyone else done that? I read some of the reviews but didn't see anything on that.
3-*Would love to have a keyword search feature to search reviews.*
Thx a bunch! :)
1- I was wondering...is there anyway to replace the sugar with honey?
2- In the past I've used a food processor but currently I don't have one. I think I'll finely chop the walnuts. Anyone else done that? I read some of the reviews but didn't see anything on that.
3-*Would love to have a keyword search feature to search reviews.*
Thx a bunch! :)
arlette
May 11, 2020
So I made it with Honey! I'm posting this in case someone would like to try honey in this recipe in place of sugar.
PS: I would use a lighter tasting honey next time, maybe like an orange blossom.
I used 2/3cup of honey and lowered the temp to 350.
Baked it for 40mins. Turned it very nice.
I did notice a slight difference in taste.
With the sugar the lemon rind taste really comes through, which is so nice.
I grounded the walnuts in a Vitamix blender; very briefly, carefully and in small batches to keep it all consistent. :)
PS: I would use a lighter tasting honey next time, maybe like an orange blossom.
I used 2/3cup of honey and lowered the temp to 350.
Baked it for 40mins. Turned it very nice.
I did notice a slight difference in taste.
With the sugar the lemon rind taste really comes through, which is so nice.
I grounded the walnuts in a Vitamix blender; very briefly, carefully and in small batches to keep it all consistent. :)
Skyler23
January 15, 2020
I've made this cake several times. Its insanely good...gets better as it 'ages'. Its dense, nutty, and a great comfort cake for your afternoon tea. My celiac suffering sister in law was in heaven to be able to enjoy a treat that is so so good and gluten free! Make it, you will love it!
java&foam
November 14, 2019
Cake came out as pictured and was very moist, especially with the lemon buttercream mentioned in the recipe notes. Things of note:
-Without access to castor sugar, I used the food processor to create some. My egg yolk/sugar mixture never got creamy/pale. It was rather thick and dense like cookie dough, which was only compounded by the addition of the walnuts. However, once the whipped egg whites were gently incorporated it turned into the batter I was expecting. Possibly my yolks were smaller than normal or the homemade "castor" sugar wasn't fine enough, but it worked out in the end.
-I stirred the lemon zest into the sugar and let it sit for an hour before starting the recipe, rather than adding it after beating the sugar and egg yolks. The sugar really extracted the oils from the zest and I ended up with a wonderfully fragrant cake.
-Cooking time: Using the 9-inch diameter pan called for my cake was well browned and firm well before the 50 minutes, around the 35 minute mark. I tested with a thermometer and removed when it was 190F in the core. Once cooled it was perfect inside.
-Based on my prior experience removing nut-based cakes from their pans, I opted for a springform pan and it released/removed perfectly.
All in all, a great cake! Thanks for the recipe!
-Without access to castor sugar, I used the food processor to create some. My egg yolk/sugar mixture never got creamy/pale. It was rather thick and dense like cookie dough, which was only compounded by the addition of the walnuts. However, once the whipped egg whites were gently incorporated it turned into the batter I was expecting. Possibly my yolks were smaller than normal or the homemade "castor" sugar wasn't fine enough, but it worked out in the end.
-I stirred the lemon zest into the sugar and let it sit for an hour before starting the recipe, rather than adding it after beating the sugar and egg yolks. The sugar really extracted the oils from the zest and I ended up with a wonderfully fragrant cake.
-Cooking time: Using the 9-inch diameter pan called for my cake was well browned and firm well before the 50 minutes, around the 35 minute mark. I tested with a thermometer and removed when it was 190F in the core. Once cooled it was perfect inside.
-Based on my prior experience removing nut-based cakes from their pans, I opted for a springform pan and it released/removed perfectly.
All in all, a great cake! Thanks for the recipe!
Alex T.
September 2, 2019
I made this cake today, with half a cup of sugar and a half cup of Splenda (instead a cup of sugar); This is a top notch yummy cake, and very easy to make. Thanks for the recipe.
ZestnBest
August 22, 2019
Just tried this recipe tonight, and signed up to the website I found it on just to be able to say how AWESOME it is. I followed the recipe almost exactly ( except for adding an extra egg; going by the consistency of the yolk and sugar mixture based on watching my mother make many similar such cakes)
The texture and taste is sublime. The simplicity of it, incredible. And I would say that for a cake, it's within a reasonably healthy range.
The texture and taste is sublime. The simplicity of it, incredible. And I would say that for a cake, it's within a reasonably healthy range.
Lina
July 30, 2019
Is it possible to halve the ingredients to make a smaller cake that serves 3-4? I have a 6" cake pan I'd like to use... and since the recipe is so simple, I thought it might be possible.
(170 grams or about 1.5 cups) shelled walnuts
2 eggs, separated
1/4 cup (55 grams) caster sugar (superfine sugar) I'd like to make it less sweet
Finely grated zest of 1/2 lemon
Confectioners' sugar for dusting
(170 grams or about 1.5 cups) shelled walnuts
2 eggs, separated
1/4 cup (55 grams) caster sugar (superfine sugar) I'd like to make it less sweet
Finely grated zest of 1/2 lemon
Confectioners' sugar for dusting
Ellen
April 26, 2019
Cake is delicious fresh but refrigerating makes it moist. I reduced the sugar by half and it was perfectly sweet.
nancy E.
April 19, 2019
Emiko, some people here say they toasted their walnuts first which makes sense. How can the walnuts inside the cake get that nice flavour if not toasted? What do you recommend?
elisa
March 31, 2019
I absolutely love this cake, it’s my new favorite dessert! I have made it six times now, and anyone who eats it immediately becomes addicted. I don’t know how only these four ingredients can make such a perfect taste and texture, but I am beyond pleased that Emiko has shared this recipe.
I find that that once you add the walnuts to the egg yolk and sugar blend, it is very hard to fold in egg whites. I find that mixing in the walnuts slowly with a wooden or rubber spatula, a little at a time helps. You do have to use some muscles but the payoff is definitely worth it. Thank you, Emiko!
I find that that once you add the walnuts to the egg yolk and sugar blend, it is very hard to fold in egg whites. I find that mixing in the walnuts slowly with a wooden or rubber spatula, a little at a time helps. You do have to use some muscles but the payoff is definitely worth it. Thank you, Emiko!
Stacy I.
December 31, 2018
I'm not sure what went wrong with this cake. I used the weighted measurements and the egg walnut mixture was a thick, dry mass. Impossible to fold egg whites into. I managed anyway, but the whites were deflated in the process. It also baked up in about 20 minutes. I'll wait until tomorrow to cut into it...
Sophia F.
February 17, 2018
I didnt have enough walnuts so i used a variety of nuts to compensate and added a dash of cardamom. It was delicious. Its not too sweet as it is but you could reduce it to about 3/4 cup sugar i feel.
la G.
December 24, 2017
Great cake...making one today! Our third xmas in a row. Simple and delicious.
Satisfies our need for a gluten and dairy free cake. I make a glaze out of a juiced pomegranate and icing sugar which adds a lovely pink hue.
Satisfies our need for a gluten and dairy free cake. I make a glaze out of a juiced pomegranate and icing sugar which adds a lovely pink hue.
phyllisc
June 19, 2017
Lovely recipe. I followed directions and weighed all ingredients. The cake came easily out of the pan after cooling completely and cut well after refrigerating overnight. Amazing to get such complex flavor from so few ingredients. Wondering if size of eggs might be making a difference to some bakers. I like cakes slightly less sweet - would reducing the sugar a little make a difference? I think grated orange rind would be great in this cake. Thanks for such a simple, lovely, somewhat addicting cake which soars with a cup of espresso.
phip
October 13, 2022
Claudia Roden has a similar Walnut Cake, which by the way I managed to over cook and it stick to everything including the parchment paper. However, the bits and pieces were irresistibly delicious. It was flavored with orange peel.
macfadden
November 12, 2016
I followed the recipe exactly and it made a fine cake, though I Wasn't blown away. I wasn't sure if the walnuts were meant to be toasted or not first, but I used raw ones and it turned out fine. The texture is rather nubby, as the pictures suggest, and it is not overly sweet.
Ghazzzit
October 2, 2016
I completely forgot the zest, but this cake was incredible nonetheless!
I toasted the walnuts (had about .65lbs) before processing them into a meal, then made up the remaining .1 lbs in weight with store-bought almond meal (meal not flour). Otherwise followed the directions with all ingredients at a happy room temperature (eggs on the counter for a full day before separating). As Kris did, I used an 8 inch square pan lined with parchment and grapeseed oil. Allowed it to cool about 2 hours before removing the cake. This was incredibly moist and delicious but didn't have any of the problematic "under-doneness" or crumbling earlier described - likely due to the less oily almond meal making up the difference in weight.
Thanks for the fantastic recipe!
I toasted the walnuts (had about .65lbs) before processing them into a meal, then made up the remaining .1 lbs in weight with store-bought almond meal (meal not flour). Otherwise followed the directions with all ingredients at a happy room temperature (eggs on the counter for a full day before separating). As Kris did, I used an 8 inch square pan lined with parchment and grapeseed oil. Allowed it to cool about 2 hours before removing the cake. This was incredibly moist and delicious but didn't have any of the problematic "under-doneness" or crumbling earlier described - likely due to the less oily almond meal making up the difference in weight.
Thanks for the fantastic recipe!
Kris
March 16, 2016
I finally got around to making this cake and loved it. I made it in a 8 inch square pan . I also used the zest of a small tangerine (instead of lemon zest) and the juice as the batter was thick. The cake is quite crumbly but I didn't have trouble slicing it the next day even though I couldn't resist tryibg a few edge pieces from the crisp cake.
cookinalong
February 26, 2016
Although I've made this cake several times and it is very nice, I don't think it belongs in the "one bowl cake" category. It isn't the fussiest cake by a long shot, but not the mix it, dump it, put it in the oven kind either.
Stefano A.
October 19, 2015
I tried this cake, which is very good. Highly reccomended:
These are my changes:
1. I baked it into a buttered and lined 20 cm cake tin: this makes a taller cake (than emiko's) that it is not too difficult to halve later on.
2. I have added 1 tbsp of warm water to the yolks+sugar mix: they whip up better this way, I find.
3. I have added two tbsp walnut oil to reinforce the walnut flavour but I do not think this makes a big difference considering the amount of walnuts being used.
4. the walnuts were toasted and ground and I have added the zest of one lemon to them.
5. the cake was cooked for 1 hour at 180 C. It was cooled until the following day (16 hrs).
6. I used a very sharp knife to halve it: I notices that a serrated knife did not do a good job. the cake was very moist and it did look almost uncooked in the centre, even if it was thoroughly cooked. I think this is how this cake behaves and it is ok.
7. I did not use that butter cream. I used a citrus cream made with 125 ml mascarpone + 125 ml creme fraichet + 2 tsp lemon juice + zest 1 lemon + 1 tbsp icing sugar. this quantity was enough (incidentally this mix comes from one of the ottolenghi's books)
8. I will try this cake again using a coffe filling (mascarpone + fromage frais + instant espresso + a little cocoa powder + sugar)
excellent
I have a question of Emiko: hi there. can u plese give the exact name of the Italian Ada Boni's book u got the recipe from? My La Cucina Regionale by Ada Boni does not have such a cake and I was wondering if what u have is a pull out-insert or a proper book. thanks, much appreciated. ciao stefano
These are my changes:
1. I baked it into a buttered and lined 20 cm cake tin: this makes a taller cake (than emiko's) that it is not too difficult to halve later on.
2. I have added 1 tbsp of warm water to the yolks+sugar mix: they whip up better this way, I find.
3. I have added two tbsp walnut oil to reinforce the walnut flavour but I do not think this makes a big difference considering the amount of walnuts being used.
4. the walnuts were toasted and ground and I have added the zest of one lemon to them.
5. the cake was cooked for 1 hour at 180 C. It was cooled until the following day (16 hrs).
6. I used a very sharp knife to halve it: I notices that a serrated knife did not do a good job. the cake was very moist and it did look almost uncooked in the centre, even if it was thoroughly cooked. I think this is how this cake behaves and it is ok.
7. I did not use that butter cream. I used a citrus cream made with 125 ml mascarpone + 125 ml creme fraichet + 2 tsp lemon juice + zest 1 lemon + 1 tbsp icing sugar. this quantity was enough (incidentally this mix comes from one of the ottolenghi's books)
8. I will try this cake again using a coffe filling (mascarpone + fromage frais + instant espresso + a little cocoa powder + sugar)
excellent
I have a question of Emiko: hi there. can u plese give the exact name of the Italian Ada Boni's book u got the recipe from? My La Cucina Regionale by Ada Boni does not have such a cake and I was wondering if what u have is a pull out-insert or a proper book. thanks, much appreciated. ciao stefano
Emiko
October 19, 2015
Ciao Stefano! Thanks for your detailed notes! The cookbook I used is a huge, hardcover English translated version of La Cucina Regionale from the 80s and the recipe is called torta di noci. This is the one to be exact: http://www.amazon.com/Italian-Regional-Cooking-Ada-Boni/dp/0517023857
tammany
September 29, 2015
Has anyone tried freezing this cake? I'd like to serve it at a dinner party and it would be extremely convenient if I could make it this weekend, freeze it and serve it the following weekend. Thanks!!
Martha
September 19, 2015
Almond flour should work; it may end up a teensy bit drier, since almonds have less fat than walnuts. ("Almond flour" is just another name for "ground almonds". It's just convention that we don't use the term "walnut flour", instead calling it "walnut meal" or "ground walnuts".)
For those who want to try the buttercream filling, but are dreading having to cut the cake into layers, try baking it in a rectangular cake pan (well-buttered, naturally), then cutting it in half lengthwise to get your two layers.
For those who want to try the buttercream filling, but are dreading having to cut the cake into layers, try baking it in a rectangular cake pan (well-buttered, naturally), then cutting it in half lengthwise to get your two layers.
linda
September 13, 2015
when grinding the walnuts, there is a granular texture from using real nuts. I'm not sure you would get a similar result using almond flour
Payton L.
September 13, 2015
Could you replace the walnuts with almond flour?
Emiko
September 19, 2015
Store bought almond flour won't result in the same kind of cake but you could definitely buy whole, blanched almonds and whiz them up in a food processor for a very similar result! Doing this means the cake has a bit of texture to it with the irregular pieces of nuts (as Linda points out above) and a unique moisture to it (almond flour is much finer and it is dry). With almonds, this cake will actually be quite similar to the traditional spanish cake - Tarta de Santiago - which you might prefer! There's an excellent recipe by Emma Gardner here for it: https://food52.com/blog/7442-tarta-de-santiago-galician-almond-cake
Brad F.
September 8, 2015
Huh - I've only ever done this before with hazelnuts, and sometimes almonds (a mix of sweet, and bitter almonds when I can get them). It's absolutely my favourite cake! A German grandmother used to make it for me when I was a little kid.
I'm totally trying it with walnuts next! I usually serve it with whipped cream laced with cointreau, or other liqueur... With walnuts, I might go with bourbon.
I'm totally trying it with walnuts next! I usually serve it with whipped cream laced with cointreau, or other liqueur... With walnuts, I might go with bourbon.
Xenia B.
July 17, 2015
So beautifully European, simple, humble and divine, all at the same time! Looks so much like the cakes I was raised on. I'm saving this recipe for the fall, serving it with a chunky spicy pear compote and loads of whipped cream; or maybe just glazing it with dark chocolate and a healthy (or unhealthy) slather of whipped cream.
olive
May 1, 2015
This was an outstanding hit ! Baked today and it's all gone. Everyone asked for the recipe. It really came out perfectly and I bake in a convection oven, so my adjustment was only that I baked at 350 and shortened the time by about 5 minutes. Thank you vey much for this simple, delicious recipe. I will use again and again.
Sue
March 20, 2015
I'm very excited to try this recipe - baking it tonight for a dinner party tomorrow. I have a quick question. I have a BUNCH of walnuts on hand. They've been in a glass jar in my pantry for four or more months. But they taste fresh enough. Should I buy more to make it work? Would toasting the walnuts first be a good idea, especially if using the ones I have on hand? Thanks for any help, and for a great recipe.
Emiko
March 25, 2015
Sorry I wasn't able to respond to this earlier! It's such a simple cake with very few ingredients so it's really important to have the best tasting ingredients to start with -- so it's great that you tasted them first and if they taste good (ie sweet and nutty, not bitter or rancid), go ahead and use them. Fresher walnuts will make a better texture cake too.
burning-ice
March 19, 2015
I really liked the sound of this recipe, which I found very easy to follow. It's just that I was somewhat underwhelmed by the taste.
It sounded a lot better than it tasted, and with all the crumbling going on I don't think I will make that one again.
It sounded a lot better than it tasted, and with all the crumbling going on I don't think I will make that one again.
Emiko
March 25, 2015
As it is such a simple recipe (literally 3 main ingredients!) you really need to make sure you are using the BEST walnuts you can find for the best taste. If you're not using great tasting walnuts to begin with, you may not get the best results in the cake.
arlette
February 12, 2015
Absolutely love this cake. So simple and yet to rich! Thank You for sharing the recipe.
KCKanaga
February 6, 2015
This cake is easy and amazing. Have made it 5 or 6 times and get asked for the recipe every time ( i use granulated sugar which I have on hand). I serve with vanilla yogurt.
Zoe
January 30, 2015
I've made this a bunch of times with repeated success. It's so very tasty and always satisfies, (both myself and those I serve it to). I have doctored it to suit available ingredients at different times. Swapping the walnut for almonds and the lemon for fresh culinary lavender (l used English from my garden) and a little vanilla makes it a spring time fave. Thanks for sharing!
arlette
December 9, 2014
Wow this is amazing! I used pecans instead and the cake was ready after 30 mins in the oven. Im in LOVE :D
Thanks Emiko for sharing this recipe!
Thanks Emiko for sharing this recipe!
Janna
December 9, 2014
This was a great recipe- I didnt have caster sugar, so I substituted an equal amount of powdered sugar. The dough seemed very runny to me at first, so I added one more cup of walnuts. I ended up only baking it for 40 min at 375F and it came out great. Also didn't have parchment paper, but I greased my pan and didn't have any trouble taking the cake out. It was also much better cold the next day.
linda
December 9, 2014
I've made it twice for diferent events to resounding success
terrific recipe. I mad it in a slightly larger springform pan and increased the ingredients to 1 cup proccessed walnuts, 5 eggs and 1 1/4 cups baker sugar. incredibly moist. I've thought about baking 2 cakes out of the same amount of batter so I don't need to cut the cake. It does break easily when moved. this way the lemon buttercream could be between teh layers and on top like a walnut torte I had in the distant past. Great recipe, thanks
terrific recipe. I mad it in a slightly larger springform pan and increased the ingredients to 1 cup proccessed walnuts, 5 eggs and 1 1/4 cups baker sugar. incredibly moist. I've thought about baking 2 cakes out of the same amount of batter so I don't need to cut the cake. It does break easily when moved. this way the lemon buttercream could be between teh layers and on top like a walnut torte I had in the distant past. Great recipe, thanks
Kace S.
December 8, 2014
I wonder if this cake would work with fresh chestnuts, too?? It reminds me of a chestnut torte I had in Basel four years ago that has been haunting my dreams ever since!
diana V.
December 8, 2014
This is my great grandma's Walnut Cake recipe! Sometimes she made this cake with dark chocolates too...
Danielle A.
November 23, 2014
I cannot wait to try this for a unique Thanksgiving dessert option. Thank you!
Allison
November 21, 2014
I love this cake! Easy, delicious, and not too sweet. Thank you for sharing!
tammany
November 19, 2014
This cake is just fantastic. Simple, straightforward and richly walnut-y. I carefully read the various comments here before starting and made sure I blitzed my regular sugar, weighed my walnuts, used a springform pan, and buttered it well. I had no problems getting the cake out of the pan, nor did I have any crumbling issues. I *am* having a little trouble making sure there's some left for tomorrow. I'd like to find out if it is better the second day:) (BTW, I had asked the hotline if it would be ok to beat my egg whites first since I am lazy and have only one bowl/whisk attachment. Hotliners told me it was and they were right. Worked just dandy.)
Emiko
November 21, 2014
Thanks so much for this feedback! Well done for being so precise! I also have that problem with this cake - but after making it several times, I did discover that yes, it does get better the day after! :)
supershirl
December 23, 2014
I actually preferred it the day of. It's crispy and chewy in the best way. It's still great the day after but I preferred it fresh out of the oven. Thnx for the tip on whipping the egg whites first. :)
sak
November 9, 2014
Do you think that pecans would work as well? Should amount of nuts be adjusted?
Emiko
November 9, 2014
Thanks everyone for all the feedback about the recipe. After reading about the troubles that a few of you have had, I wanted to retest the recipe again to see if there were other bits of advice I could offer on troublesome spots with this 50 year old recipe of Ada Boni's. So, I have updated my notes in the section above the ingredients list. AND I have added there also my notes on making the lemon buttercream filling that Ada Boni suggests in her original recipe - it is a FANTASTIC combination! Not only that but I found it also really helps with a slightly crumbly cake or one that is even too moist or has split. So for anyone having trouble handling this cake, I would wholeheartedly recommend the lemon buttercream filling from a texture/flavor/holding the whole thing together point of view! Finally, the last thing I noticed is that the quality of walnuts really changes the results of this cake. My earlier tests of this cake were made with fresh walnuts (and freshly opened ones at that) that I bought at the farmer's market. My most recent test used supermarket walnuts (already opened and halves and sealed in a packet) and I found the texture of the cake quite different from the earlier ones - just an observation. Thanks everyone!
Emiko
November 9, 2014
P.S. And I've added a couple of more photos of the cake with lemon buttercream filling too!
NakedBeet
July 16, 2015
Hi Emiko, how would you describe the texture difference between just cracked ones and already split walnuts in the cake? I think I would prefer to keep it simple without the buttercream, but would still like a moist consistency that won't crack the cake. And I'm planning on grinding some regular US sugar to mimic a UK caster sugar (not to the point of powdered.)
Christine M.
November 8, 2014
Can't wait to make this today! One silly question...would a glass pie pan work for this recipe?
Emiko
November 8, 2014
It might be a bit shallow? Other than that, I would grease and line the pan with baking paper!
Stacey S.
November 8, 2014
Made it again last night in a springform pan, and let it settle. It came out beautifully. I still used the 3 cups of walnuts. It was DELICIOUS.
And Molly, I don't think people are complaining per se, this is a learning website, and for US bakers, questions like measurements, caster sugar?, different pans, etc. are legit questions that were answered and this is what makes baking so much fun!
And Molly, I don't think people are complaining per se, this is a learning website, and for US bakers, questions like measurements, caster sugar?, different pans, etc. are legit questions that were answered and this is what makes baking so much fun!
Molly
November 8, 2014
Totally fair, Stacey! Just a few who could be a little more polite, but oh well -- good to learn from all the questions! :)
Emiko
November 9, 2014
Thanks for the comments and the feedback, Stacey and Molly. Thanks to yours and the other comments, I've just added some more notes that will hopefully help other bakers, as I've also restested the recipe again this weekend!
Molly
November 8, 2014
I can't believe all the complaining about this lovely recipe! Emiko, THANK YOU for posting it!!! I've never made anything like it before, but it turned out absolutely perfect and everyone loved it, including one who claimed to hate walnuts. Like some of the kvetchers below, I didn't know what caster sugar was, so I googled it and found a suggestion that worked beautifully: just pop your regular sugar into a coffee grinder. I used a mini-Cuisinart and will do so again. Can't wait to repeat this excellent recipe for Thanksgiving and share it with friends! Cheers!
scott.finkelstein.5
November 7, 2014
Do you think replacing the sugar with maple syrup would still work? Last time I made tarta de santiago, the dry texture of the traditional, sugar-based recipe gave me a good bit of trouble, but I don't know whether additional liquid would wreck this.
Emiko
November 9, 2014
I wouldn't recommend using maple syrup as this is already quite a moist cake. But of course if you want to give it a go, please do let us know the results!
EllnMllr
November 6, 2014
Was thinking of making this for Thanksgiving dinner dessert but sounds like a bit of a disaster. What is caster sugar?
Emiko
November 6, 2014
Caster sugar is very fine white sugar used especially in baking. I wouldn't call it a disaster, this is one of the most wonderful cake recipes I know!
pLUT0
November 6, 2014
I looked up the recipe in Ada Boni's book and you did not copy the recipe exactly as in her book. The book says one hour cooking time, this is mayby why Dmitry's cake was underdone. She (Ada) also beats the egg yolks first and then put in the sugar! All these little thing can make your cake fail.
Emiko
November 6, 2014
This is the way I've made her recipe with great results every time, so yes, this is indeed my method to her recipe. To be a little more precise, she says "Bake in a moderate oven for about 1 hour or until the top is firm and golden brown" - as I do a lot of recipe testing, I use an oven thermometer to ensure the temperature I give is correct, and in my case the cake only needed 50 minutes until it was "firm and golden brown" - but I also use the word "about" and describe how it is meant to look, as this timing can vary widely from oven to oven and this way the cook at home can use his or her judgement for doneness. As for the egg yolks, yes Ada beats the yolks but the most important beating, the "beating until light and fluffy" is after she has added the sugar, so this does not make a great difference on the final results of the cake - in fact, as I mentioned, this is the way I've always made it with good results! If you've tested this recipe and found different results, it might be useful for others too if you post your experience here with this cake.
pLUT0
November 7, 2014
I've made the cake in a fan-oven at at 170 C and cooked it for about one hour. It came out goldenbrown and it tasted very good. It was a just little bit crumbly but delicious!
Tonya
November 6, 2014
I was also wandering about the texture inside. Is it supposed to be this wet (don't wan't say underdone)?
I did use 23cm springform, and baked it on 180C for 45 min, until I smelled the edges burning. My cake didn't fell apart, held it's shape, but the consistency inside was more like baklava filling rather than cake. Should it be like this?
I did weigh everything. But I did use granulated sugar instead of caster, because it's the only baking sugar available around here. Had a little problem creaming egg yolks and sugar together, don't know if it came down to the type of sugar I used.
Still enjoyed the cake though, just want some tips to make it better next time.
I did use 23cm springform, and baked it on 180C for 45 min, until I smelled the edges burning. My cake didn't fell apart, held it's shape, but the consistency inside was more like baklava filling rather than cake. Should it be like this?
I did weigh everything. But I did use granulated sugar instead of caster, because it's the only baking sugar available around here. Had a little problem creaming egg yolks and sugar together, don't know if it came down to the type of sugar I used.
Still enjoyed the cake though, just want some tips to make it better next time.
Emiko
November 6, 2014
Yes, it's a very moist cake - in fact, it's a great cake if you need it to last a few days as it stays very moist (almost better after the first couple of days, if it lasts that long!). So that sounds about right. But the granulated sugar probably counts for a slight difference in the texture (and the whipping) than if you use very fine white sugar.
Stacey S.
November 5, 2014
Emiko, I will try it again because the taste is so wonderful.......I will use a springform pan next time, and purchase a scale for the gram measurements. I used about 3 cups of walnuts. It is delicious, just hard to remove from the pan, and fell apart. It's ok, I will try it again! Thank you for replying. :) Stacey
Emiko
November 6, 2014
Springform is a good idea, I didn't have a problem with it this way but sometimes when I'm trying out a new recipe or a delicate cake I usually go springform just to be sure!
Stacey S.
November 5, 2014
Not sure what happened to my 2nd comment. My cake fell apart and was a big crumbly mess, though tasted good. Waste of all those walnuts.
Emiko
November 5, 2014
That's a shame to hear. Without knowing exactly what the process you went through, I don't know if I can be of much help (so many elements, but some of the main troubleshooting points would be the whipping of the yolks, the whipping of the whites - not over or under whipped, these are probably most important for the texture of the cake - and the quality and correct amount of freshly ground walnut, for starters. Then there is the proper baking time). With Dmitry it sounds like it simply didn't cook long enough. This is a tried and true recipe of the Queen of Italian cooking (Ada Boni) whose cookbooks are in every household in Italy! And researching this cake via other avenues I found it's always made this way too, very classic. I followed her recipe exactly to get the results above.
Dmitry
November 5, 2014
Tried it - didn't come out particularly well; very underdone in the centre, while perfectly crisp on the outside. Couldn't get it out of the form either.
Stacey S.
November 5, 2014
I am guessing that 340 grams of walnuts is about 2 1/2 cups? and please don't tell me to go get a kitchen scale.....that's not helping me now, when I am baking the cake early a.m. :)
Emiko
November 5, 2014
I always google these things and have never not found a converter for the specific food! There are loads of different weight to volume conversions online (according to this one for example, it's just over 3 cups: http://convert-to.com/586/walnuts-amounts-conversion-plus-nutritional-facts-of-walnuts.html) but that's the problem with volume -- it's not as accurate as weight. So that could be part of the problem above.
scott.finkelstein.5
November 7, 2014
My solution for those cases is to go by the original volume of the store packaging, as that usually has weight printed on the front.
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