Italian Walnut Cake, known as “torta di noci,” is a traditional three-ingredient cake made with walnuts, eggs, and sugar. This classic Italian dessert is a flourless treat with a sweet dense texture that’s perfect for any occasion.
Torta di Noci is the classic Italian walnut cake recipe that’s naturally gluten-free and made with just three ingredients. This recipe comes together fast and is a unique and flavorful treat that’s easy to make.
If you love nuts, be sure to try these Italian Walnut Cookies, Chocolate Walnut Cookies, Italian Baci di Dama cookies, Panforte di Siena, Chocolate Walnut Cake, or this Pumpkin Walnut Bread. For another simple three-ingredient Italian dessert, try the classic Italian Sponge Cake recipe! For a classic no-rise Italian nut bread, be sure to try Pandolce!
You’ll Love Italian Walnut Cake
Italian Walnut Cake or Torta di Noci, is a classic rustic cake recipe that originated in southern Italy. It’s a simple recipe for a deliciously moist cake with so much flavor.
Torta di Noci is a sweet and slightly dense cake that’s great with a cup of coffee or cup of tea. It’s a great treat to make ahead and tastes even better the next day.
Here, you blend the walnuts to make a flour-like consistency that’s perfect with the other ingredients. Plus, the fat from the walnuts means there no need to add additional oil or butter to the cake.
This traditional cake is great served around the holidays or whenever you are craving a simple and delicious cake. Plus, this recipe has been tested to guarantee perfect cake results every time.
If you love walnuts, then you have to try this Italian Walnut Cake. You’ll be amazed with how delicious three ingredients can really be!
Ingredients and Variations
- Walnuts: use whole or halved walnuts to grind for this recipe. I recommend toasting them ahead of time, but this is optional.
- Sugar: regular granulated sugar is best for the cake batter.
- Eggs: you will need four large eggs, ideally at room temperature. There is no baking powder or baking soda needed in this Italian Walnut Cake as the egg whites act as the leavening agent.
- Zest (optional): to give the torta di noci extra flavor you can add in orange zest or lemon zest to the batter. You could even add a tablespoon of rum or espresso powder to the batter to give the cake a more intense flavor.
- Powdered sugar (optional): use a teaspoon of powdered sugar to dust the top of the cooled cake for a pretty finish.
How to Make Italian Walnut Cake
You only need three ingredients to make Italian Walnut Cake. Start by preheating your oven and lining a greased springform pan with a circle of parchment paper; set aside.
Step 1: grind walnuts
In a food processor fitted with a blade attachment, add in the toasted or un-toasted walnuts (based on preference). Pulse the walnuts until they are finely ground. Be careful not to mix too much or you’ll end up with walnut butter.
Step 2: mix egg whites
Then, in a medium bowl, use an electric mixer to beat together the egg whites and half of the sugar. Mix until the eggs are soft and frothy. The eggs will have slightly stiff peaks. (You can also use a stand mixer with paddle attachment for this).
Step 3: mix egg yolks
In a separate bowl, combine the egg yolks and remaining sugar. Use the same mixer on medium speed to beat together the egg yolks and sugar, until the mixture is pale and frothy, and has doubled in size.
Then, pour the walnut mixture into the egg yolks use a wooden spoon to mix to combine. Fold the beaten egg whites mixture into the cake batter using a rubber spatula.
Step 4: Bake and Garnish Torta di Noci
Lastly, pour the walnut cake batter into the prepared cake pan. Bake on the center rack in the oven for about 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool on a wire rack for 10 minutes before removing the collar from the pan. Let the cake cool completely before slicing and serving.
Finish the top of the cake with a sprinkling of powdered sugar. Italian Walnut Cake tastes better wrapped in plastic wrap and served the next day.
Tips for Making Torta di Noci
- Make this in a 9-inch springform pan for easy release. You can also use a 9×9 in baking pan for this recipe.
- Toasting the walnuts is optional but adds a depth of flavor to the recipe. To toast the walnuts, spread them out in a single layer on a baking sheet. Then, bake in a 350 degree oven for 10 minutes. Cool completely before grinding in food processor.
- Orange and/or lemon zest are variations to the recipe and can be added or omitted based on preferences.
- This cake is better the next day after the flavors have had a chance to meld.
- Store your Italian Walnut Cake in an airtight container in the refrigerator for up to a week, or freeze for up to a month.
Frequently Asked Questions
Torta di Noci, which translates to “walnut cake” in Italian, is a traditional Italian dessert characterized by its nutty and moist texture, created by incorporating ground walnuts with sugar and eggs. It’s often flavored with a little bit of orange or lemon zest in the batter. With origins in southern Italy, this treat is often referred to as Calabrian walnut cake.
To toast walnuts, spread them in a single layer on a baking sheet and roast in a preheated oven at 350 degrees for about 8-10 minutes, or until they become fragrant and slightly golden, being sure to check and stir them often to prevent burning.
Classic Italian Cake Recipes
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Italian Walnut Cake (Torta di Noci)
Equipment
- 9 inch springform pan
- food processor with blade attachment
Ingredients
- 12 ounces walnuts (toasted is optional)
- 4 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon lemon or orange zest (optional)
- powdered sugar for topping
Instructions
- Preheat oven to 350 degrees. Grease and line a 9-inch springform pan with parchment paper; set aside.
- Pour the walnuts into a food processor fitted with the blade attachment. Pulse until the walnuts are finely diced and resemble a coarse crumb; set aside.
- In a bowl, combine the egg whites and half of the sugar. Use an electric mixer to beat the eggs until they are light, foamy, and have doubled in size; about two minutes on high. Set aside.
- In a separate large bowl, combine the egg yolks and the remaining sugar. Use the same electric mixer to mix the eggs until they are pale in color and doubled in size; about 2 minutes. Add in the zest, if using. Pour in the crushed walnuts and use a spoon to mix together. Add in the egg whites and use a rubber spatula to mix altogether.
- Pour the Italian walnut cake batter into the prepared springform pan. Place on the center rack in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 10 minutes before removing the collar. Once cooled completely, dust with powdered sugar, slice, and serve.
Notes
- To toast the walnuts, spread them out in a single layer on a baking sheet. Bake in a 350 degree oven for 10 minutes. Cool completely before grinding in food processor.
- Adding the lemon or orange zest is completely optional and will add another level of flavor to the cake.
- Italian Walnut Cake is a cake that is great to make ahead and tastes even better the next day.
- Store leftover cake in an airtight container in the refrigerator for up to a week. You can also freeze for up to a month.
I love walnuts, and the flavor of this Italian Walnut cake is incredible! So easy to make with just a few ingredients, this has quickly become one of our new favorites.
This Italian cake is such a delicious Christmas treat. I grew up eating this and it’s so much better homemade. I love that I found your recipe! 🙂
I couldn’t believe how simple this cake was to make and it turned out perfectly! It was moist, dense, and so delicious – tasted great with my afternoon tea!
This is my new favorite cake! Not just because I love walnuts but because this recipe is so easy to follow. I like how clear the instructions are.
An amazing recipe and naturally gluten free, bonus! I also tried with pecans, fabulous. You’re the best Angela Kalison
Thank you so much! I’m so happy the recipe turned out for you. I love the idea of using pecans 🙂
This cake looks absolutely delicious! I would like to give it a try; bookmarked!
Thankyou for this delicious yet so simple recipe….it is such a treat!!!
Do you think I could use pecans instead or does it need the walnuts for their natural oils?
I’ve never tried with pecans. My guess is that it would turn out fine. Let me know if you try it.
I’m glad you asked that. We live in the middle of pecan country here in New Mexico and feel like I have to give it a try using them.
Thank you for sharing.
I made it and turned out perfect with just a few ingredients.
With unexpected visitors arriving, this is the best cake to make.
Yay! I’m so happy to hear that!
This is perfect for my Celiac friends!
What if I don’t have a springform pan?
You can make this in a 9-inch cake pan.
I am not a baker. My bread are bricks and cakes fall. Your recipe for Italian Walnut and Almond Cakes are amazingly simple and turn out beautifully. Thank you for making me believe I can be a baker!
Love this! Thanks so much, Yvonne! 🙂
Can I substitute hazelnuts for the walnuts and can I add rum instead of lemon or orange zest ?
Hazelnuts will give it a slightly different texture but it should work. And the rum sounds like such a delicious addition! Enjoy 🙂
Such a delicious treat….love love ❤️. I am wondering if i cd try the same proportions of pistachios instead of walnuts to see what happens…any advise? Thanks again for this great recipe.
I think pistachios would be great! So happy you enjoyed the recipe 🙂
I’m going to be making the torta di noci on Saturday the 25th – it’s time for our second course of Italian food. We have been concentrating on Basilicata this autumn. The receipt seems to be fairly “easy”, and delicious of course, but still, I’ a bit tensed 😀 . Greetings from Finland!
Let me know how it goes. Hope you love it 🙂
Refreshingly simple dessert that is one of the most delicious cakes I have ever tasted. I did add the zest of 2 oranges and a Tbl of orange juice. Will make again and again, thank you for the recipe!
Thanks so much for the comment, Sharon! I’m so happy you enjoyed it 🙂
Love this cake! Just the right size for a few guests. However, the top cracks. What am I doing wrong? I’ve made it twice and twice the top cracked. My friend, an excellent baker, also has made it twice and the top cracked for her also. Any suggestions?
There will be some cracking on the top, this is normal. Just cover with powdered sugar 🙂
Easy to make and delicious! Thank you for the recipe and detailed instructions. (I added the orange zest and it was worth it.)
Has anyone ever tried a vegan version of this using aquafaba? I might just give it a try!
I was wondering the same thing. If you’ve replaced the eggs with aquafaba I would be interested in knowing what the outcome is.
I’ve never tried it this way. Let me know how it works for you?
Delicious Torta!! I made it for Easter this past Sunday. The only comment I have is that when I cutted it kind of fall apart in stead of being a firm slice? What did I do wrong?
Thank you in advanced for your response.
Rocio
You want to make sure the cake is completely chilled before cutting. Also, make sure the nuts are finely ground.
Can I use coconut sugar instead of regular sugar?
I’ve never tried coconut sugar in this recipe. Let me know how it turns out for you.
I used half the amount of sugar and used coconut sugar instead of granulated sugar. This is a delicious cake and easy to make. Thank you for the recipe. Will definitely make it again.
Excellent and easy to make recipe. Got lots of compliments. I used the orange zest option.
Happy to hear you loved it 🙂
Made the Torta Di Noci today. Absolutely delicious! I used the lemon zest which I think was perfect . Thanks for sharing the recipe.
I don’t have a scale, so I looked up the amount that 12 oz in dry measure would be. I ended up using about 2 1/2 cups of ground walnuts and it turned out great. I also used the rind of 1 orange and a tbsp of bourbon. Easy to make and a delicious departure from other desserts.
Made this cake yesterday. It’s delicious – loved the moist walnut and orange combo! The exterior of my cake looked nothing like the photo at first. My cake rose quite high and formed meringue-type domes (not smooth on top). Once I took it out of the oven, it began to sink dramatically. It did not look pretty. I decided to flipped the cake so that the smooth bottom side would appear as the top of the cake and the lumpy top would be hidden beneath – which worked out well. Any idea where I went wrong?
Hmm… maybe your oven was on convection setting which caused the cake to puff. I’m happy to hear that it was delicious and you enjoyed it!
The recipe sounds terrific. I love walnuts. Is it possible to use less sugar? I love your recipes especially with ricotta. So yummy.
Thank you! You can try making with a bit less sugar. Should turn out delicious!
Recipe is amazing but credit should be given to where it came from: “Italian Regional Cooking,” by Ada Boni. (1969). A shop in San Mateo, CA has sold this cake for decades, and it’s not cheap….They call it “French Wine Cake”, presented as a rectangular 12”x6” double layer cake, with raspberry jam in the middle, topped with powdered sugar. No wine is in the cake but the dark color of the jam lends the color to the name. Thanks for those invaluable tips. My family loves this cake.
Hi! So happy you enjoyed the recipe. I’ve never heard of this cookbook you mentioned. This is actually a recipe I used to make with my grandmother. Sound like raspberry jam would be a delicious addition!
Can I make this in cupcakes?
The cake is fairly dense, so I’m not sure it would work well as a cupcake, unless you are ok with that type of texture. Let me know if you try it!
I made this today for the first time! I think I need a better spring pan but it was delicious!!! Next time I will bake it for 35 minutes instead of 30 minutes.
I do have a question- did anyone’s cake crack when cooling? Mine did and I’m trying to determine what I did wrong.
Hi! So happy you enjoyed the recipe. The top of the cake cracking is normal. That’s why I dust the top of mine with powdered sugar. Enjoy! 🙂