Walnut Torte Recipe
Walnut Torte Recipe photo by Taste of Home

Walnut Torte Recipe

Publisher Photo
A hint of citrus complements the rich walnut taste of this lovely three-layer flourless cake from Kathryn Anderson of Wallkill, New York. Toasted chopped walnuts make a great garnish atop her smooth buttercream frosting.
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:12-15 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 12-15 servings

Ingredients

  • 9 eggs, separated
  • 1 cup sugar
  • 1/2 cup water
  • 1 tablespoon grated orange peel
  • 2 teaspoons grated lemon peel
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups finely ground walnuts
  • 1/2 cup dry bread crumbs
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • BUTTERCREAM FROSTING:
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups confectioners' sugar
  • 3 tablespoons milk
  • Additional walnuts, chopped and toasted

Nutritional Facts

1 slice (calculated without additional walnuts) equals 456 calories, 26 g fat (7 g saturated fat), 144 mg cholesterol, 265 mg sodium, 51 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Let eggs stand at room temperature for 30 minutes. Line three greased 9-in. round baking pans with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat egg yolks until slightly thickened. Gradually add sugar, beating until thick and pale yellow. Beat in the water, peels and vanilla. Combine the walnuts, bread crumbs, baking powder, cinnamon, cloves and salt; add to batter. Beat until smooth.
  3. In another bowl and with clean beaters, beat egg whites and cream of tartar on medium speed until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites.
  4. Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Carefully peel off waxed paper.
  5. For frosting, in a large bowl, cream shortening and butter. Beat in vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Spread frosting between layers and over top and sides of cake. Garnish with toasted walnuts. Yield: 15 servings.
Editor's Note: This recipe does not use flour.
Originally published as Walnut Torte in Taste of Home October/November 2000, p18

Nutritional Facts

1 slice (calculated without additional walnuts) equals 456 calories, 26 g fat (7 g saturated fat), 144 mg cholesterol, 265 mg sodium, 51 g carbohydrate, 1 g fiber, 7 g protein.

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