Torta di noci

Torta di noci

Walnut cake

By
From
Spring in Sicily
Serves
8
Photographer
Simon Griffiths

This cake uses breadcrumbs and ground walnuts instead of flour. It is a very light but fragrant cake, ideally eaten with tea in the afternoon.

Ingredients

Quantity Ingredient
180g fresh breadcrumbs
200g walnuts, lightly toasted
300g caster sugar
100g unsalted butter, at room temperature
6 organic eggs, separated
200g fresh ricotta
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 organic lemon, zested
pinch salt
1 tablespoon icing sugar, for decoration

Method

  1. Preheat the oven to 190ºC. Butter the sides of a 23 cm cake tin and line the base with greaseproof paper. Sprinkle ¼ cup of the breadcrumbs onto the sides of the cake tin, pressing them in gently.
  2. Combine the walnuts with half the sugar in a food processor and pulse until you have a fine, flour-like consistency.
  3. In an electric mixer, beat the rest of the sugar with the butter until very light and fluffy. Add the egg yolks, one at a time, and continue beating until they are all incorporated and the mixture is light and airy. Fold in the ground walnut mixture, ricotta, spices, lemon zest and salt.
  4. In a separate bowl, whisk the egg whites to stiff peaks. Fold into the cake batter then pour into the cake tin. Transfer to the oven and bake for 35–40 minutes.
  5. Remove from the oven, release the sides of the tin and remove the cake. Leave to cool completely then place the cake on a serving plate and dust with icing sugar.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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