Torta alle Noci (Italian Walnut Cake) is a traditional Italian recipe for a classic cake made with toasted and ground walnuts that's flavoured with rum. The full recipe is presented here and I hope you enjoy this classic Italian version of: Italian Walnut Cake (Torta alle Noci).
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Walnuts (noci) are a favourite of the Italians, and this simple, dense cake makes excellent use of their rich flavour.
Ingredients:
225g Walnuts
1 tbsp Sugar
8 tbsp Unsalted butter, at room temperature
135g Sugar
1 Egg
2 tbsp dark Rum
2 tsp finely-grated Lemon zest
120g plain (All-purpose) flour
1 1/2 tsp Baking powder
Method:
Pre-heat your oven to 180°C.
Arrange the walnuts on a baking tray, transfer to the centre of your oven and toast for 5–7 minutes, taking care they do not burn. Remove from the oven, turn out onto a plate and set aside to cool.
Once cold, transfer the walnuts to a food processor, adding 1 tbsp of sugar. Pulse until well chopped but not pureed then tip out of the food processor into a bowl.
Combine 7 tbsp of the butter and the 135g of sugar in the bowl of an electric mixer and beat on medium speed until pale and fluffy. Reduce the speed to low, add the egg, rum or rum extract and lemon zest and continue to beat until smooth.
Sift the flour and baking powder together into a large bowl. With the mixer still running on low, slowly add the flour mixture until just incorporated. Remove the bowl from the mixer and using a spatula, fold in the walnuts.
Butter a 22cm diameter springform cake tin the remaining 1 tbsp of butter. Pour the batter into prepared tin, level the surface with a knife or spatula then transfer to the centre of your pre-heated oven and bake for 40 to 55 minutes, or until the surface of the cake is nicely coloured and a toothpick or skewer inserted into the centre emerges cleanly.
Set aside to cool completely then turn out from the tin. Slice into wedges and serve topped with whipped cream.
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