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Ingredients
| walnuts: 230 g (ground) |
| eggs: 5 (yolks) |
| eggs: 2 (whites) |
| whole milk: 1/2 cup (warmed) |
| salted butter: 115 g (softened) |
| caster sugar (superfine): 230 g |
| self-rising flour (sifted): 2 cups |
Walnut Torte
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
11 serving(s)
Tags
- Cream the butter and sugar.
- Add the yolks and milk, beat again.
- Add the walnuts and flour.
- Beat the egg whites until soft peak stage.
- Fold in to the mixture carefully, you want the egg whites to add volume.
- Carefully pour batter into a greased and lined 9 inch round cake tin.
- Bake at 185oC oven for 40-45 minutes, until done when tested.
- Chill in the fridge after 10 minutes on the cake airer.
- Keep in the fridge for 1 hour.
- Remove from tin when cold/chilled.
- Serve as is with whipped cream or create layers and fill each layer with butter cream.