Torta di Noci {Nut Cake}
Torta di Noci, prounounced Tore-tah d No-chi is simply a Nut Cake, Nutty Cake, Cake with Nuts. Call it what you will, it’s DEE-VINE! This is a cake that I personally will be making for Thanksgiving this year (yes, my Mom will be making her infamous Apple Pie too).
It’s a cross between a Pecan Pie & a Coffee Cake & is simply SCRUMPTIOUS. I have made it, count them, two days in a row this week already (see what I do for you, my most favorite people in the world, to test it again & again & keep shooting until I get that shot, THE shot) and there’s not a crumb left. Yes, Yes, I LOVE IT! No two ways about it.
Italian cakes are not the big fat fluffy cakes you might be used to here. The are very understated but not to be underestimated. OH NO, what comes to mind is “don’t judge a book by it’s cover.” See Mom I was paying attention *wink wink*. This cake is full of flavor, it’s insanely moist & oh so delicious.
I normally make this cake with Pecans, but they’re just as delicious with Walnuts. Just remember to mince them up to about a minced garlic size (you don’t want to bite into a huge chunk of nut now, do you?) You might even consider making two of these babies up (I promise, it’s not going to last long)
I like to keep it super simple & just garnish with a few whole nuts. If you want to go a little nuts (sorry couldn’t help myself) you could add from fresh whipped cream.
What you’ll need:
80g or roughly 2/3 cup of All Purpose Flour (plus additional for flouring pan)
125g or roughly 1 stick + 1tbsp of Unsalted Butter (plus additional to butter pan) - melted
300g or roughly 1 1/2 cup of Sugar
4 large fresh eggs
150g of Nuts (Walnuts or Pecans) - chopped fine (plus additional whole nuts to garnish)
Here’s a handy dandy conversion link for you: http://www.gourmetsleuth.com/conversions.htm
What to do:
Preheat your oven to 375 degrees. Butter & Flour a springform pan & set aside. Into your stand mixing bowl, add the sugar & eggs and mix with the paddle attachment until light & creamy. When creamy, SLOWLY add in the melted butter and the flour. Mix well. Add in the nuts and mix together. Pour your mixture into your springform pan. Bake for 40-45 until it passes the toothpick test. Remove outer wall of springform pan and place cake onto a serving tray. Garnish with whole nuts.
Buon Appetito!
If you liked this, you might like:
Torta al Cacao {Chocolate Cake}
In case you can’t get enough bell’alimento (& well who could blame ya LOL) you can also find us on TWITTER & FACEBOOK. stop by & say “Ciao”
my husbands family had something similar..but I think they used almonds. does that sound right?
Dear Paula: This cake seems delicious, thank you for sharing the recipe.
looks great! What size springform pan did you use, please?
This looks delicious! Reminds me of those nut cookies I like at Christmas.
What a beautiful recipe! This looks really amazing!
I thought this cake is more complicated. It’s actually simple yet totally delicious.
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mmm, this cake has the flavor of my Great Granmother’s kitchen. Great idea for a holiday dessert too!
Ciao Maybelle’s Mom! You could definitely use almonds too. Would be fabulous. I’m working on an almond souffle this week. Can’t wait. Yes, my sweet tooth has taken over LOL
Thanks Ana, you’re quite welcome! Yes, it is quite delicious (if I do say so myself ; )
Ciao AForkfulofSpaghetti! Thanks so much, it’s fairly large, I believe it’s a 9″ that I have.
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Oh wow! Does that look delicious or what? My husband would love this… he just looooovves nuts! Guess that explains why he married me! LOL
Thanks so much for the recipe, Paula!
Great site…just added it to my favorites. I visited because Sara H had it on her facebook status. Can’t wait to try some of these recipes!
Sounds delicious and not hard at all!
This sounds great! I love nuts. And nuts with cake, wonderful.
This looks so amazing! I love Italian cakes. They are so rich and flavorful and this one looks like a perfect blend of textures. I just might have to add this to my Thanksgiving table!
bellissima questa torta di noci..chissà che buona!
Thanks Jessica! Nut cookies sound delicious. Hope you’ll be posting the recipe ; )
Thanks ABowlOfMush It’s really quite good. I’m embarassed to say how many times I’ve made this in the past week - tee hee & of course I’ll be making it again next week for Thanksgiving.
Ciao Divina! No, not complicated at all but extremely delicious!
Thanks Rachel! Yes, it’s perfect for the holidays & smells heavenly. Not to mention I think the hardest part is chopping up the nuts. So about 5 mins & then into the oven (my kinda dessert)
Ah, you’re quite welcome Christine! I hope your hubs <3’s this one! He obviously picked a good nut : )
Ah, thanks Sylvia. I’ll be sure to thank Sara (so sweet of her)! Let me know what you try!
Thanks Gala! No, it’s quite easy peasy! Hardest part is chopping the nuts!
Grazie Wendy! You’ll have to give it a go when you get back from your ah-mazing trip! Enjoy yourself girl, you deserve it! Mwah!
Thank you Rachael! What a beautiful description & spot on! I’ll def be making this & taking it with me to my parents house for Thanksgiving. So good!
Grazie mille Federica! Si, infatti e’ proprio buonissima. Grazie ancora cara!
I love this Paula! I absolutely adore European pastries and cakes. Yours looks amazing!
Gracias Diana! There’s just something fabulous in it’s simplicity! <3 it too!
This looks so delicious! Can’t wait to give it a try. Just gorgeous.
Thanks Sandy! It’s so incredibly good & takes only a few mins to whip up! It’s my new fav!
Wow. I have never seen a cake like this , Paula! It looks FANTASTIC! Great holiday dish. Thanks for sharing.
That looks fantastic… I’ll take a slice, please!
Thanks Miranda! It is a perfect holiday dish. I actually made it AGAIN last night for company. It literally takes just a few mins & then you pop it into the oven. & you’d NEVER know it was that easy because the taste is AH-mazing! I substituted the all purpose flour with Chestnut Flour last night & it was CRAZY good! It was a little moister inside and had a richer nut flavor! LOVED it that was as well!
Thanks bunches Jen! There will always be a slice for you ; )