Walnut Cake (Torta Di Noci) Recipe
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Ingredients : Walnut Cake (Torta Di Noci) Recipe
1/4 lb butter, softened
2/3 cup granulated sugar
1 egg
2 tbsp dark rum
1 1/2 tsp grated lemon zest
1 tsp vanilla extract
1 1/2 tsp baking powder
9 oz walnuts, ground fine, 2 1/2 cups
1 cup sifted white flour
2 tbsp powdered sugar
TO PREPARE: Grease and flour a 9-inch round cake pan; set aside.
Beat butter and sugar until fluffy. Beat in next 5 ingredients, then
gradually beat in walnuts and flour.
TO COOK: Adjust oven rack to top-middle position and heat oven to 350ºF.
Pour batter into prepared pan and smooth the surface with a spatula. Bake
until a cake tester inserted into the center of the cake comes out clean,
about 45 minutes. Transfer cake in pan to a wire rack; cool for 10
minutes. Run a knife around the edge of the cake to loosen it. Remove cake
from pan and place it, rounded side up, on a cake plate. Cool cake
completely. (Can be wrapped and stored at room temperature up to 4 days.)
TO SERVE: Dust cake with confectioners' sugar; cut into wedges and serve.
Description:
"A humble but scrumptious crumbly nut cake."
Cuisine:
"Italian"
Source:
"Cook's Magazine June 1990"
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Per Serving (excluding unknown items): 438 Calories; 30g Fat (60.8%
calories from fat); 10g Protein; 34g Carbohydrate; 2g Dietary Fiber; 54mg
Cholesterol; 216mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 0
Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : With its cookie-like, dense, crumbly texture, this cake is
meant to be eaten plain. If you want to dress it up,
however, you can slice it in half, crosswise, into two
layers and fill it with berry preserves. Either way, it
makes a perfect accompaniment to the Peaches and
Raspberries in Marsala and White Wine recipe (see recipe
in the Fabulous and Flavorful cookbook).
Nutr. Assoc. : 0 0 0 0 20084 0 0 5471 26379 0
Preparation Time: 1:30
If you liked this Walnut Cake (Torta Di Noci) Recipe, you may be interested the following related recipes:
Nut Recipes
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