Walnut Torte
This walnut torte recipe results in a lovely tea time cake that is light and fluffy and can be made gluten free. A great way to use up excess walnuts this walnut torte is fantastic alongside a cup of tea. I like mine with just a dusting of icing sugar but feel free to add a dollop of cream and side of berries to fancy up this little treat with a bit of pizazz.
Click below for a process video showing how I like to make this walnut torte recipe:
If you have not just bought biscuit crumbs from your local store then begin by crushing the biscuits into a fine crumb. I like to do this by using a rolling pin and placing the biscuits into a resealable bag. You can use a food processor for this step if you want to too.
Only half the sugar is mixed into the walnut meal, the other half will be used later in the egg. I have a large walnut tree and every year I get piles of walnuts. Because of this, I like to open them up and whizz them in my food processor to make walnut meal so I have walnut meal in my pantry almost all of the time. Of course if you cannot find walnut meal in your local store, you can make your own too my crushing up or food processing some walnuts.
The eggs then get beaten until light and fluffy. I like to use my stand mixer to help me out here but feel free to use a whisk if you do not have a stand mixer of your own.
Once light and fluffy, I like to slow the speed of the stand mixer down and slowly add the sugar.
Now, turn up the speed and watch the egg turn thick and creamy.
Fold the walnut meal and biscuits pieces into the thick and creamy egg mixture.
Pour mixture into a lined baking tray.
Bake in the oven. Making sure to keep the door closed during cooking.
Walnut torte is ready when an inserted skewer comes out clean and the surface springs back when lightly touched. Remove from oven and leave to cool.
Tips and Tricks
How is this recipe gluten free?
To make this gluten free, use gluten free biscuits. In the video above I used Griffins Super wines biscuits which are not gluten free but I have substituted with Select Brand gluten free vanilla biscuits before and this recipe still works.
I always use gluten free icing sugar, but if you are new to the gluten free baking world you might like to check or make sure that the icing sugar you have is gluten free – it is usually stated on the back of the packet near the ingredients or nutritional information. Of course, if in doubt, the icing sugar can be omitted; this torte still tastes great with the sprinkling of icing sugar on top.
How is this recipe dairyfree?
The only dairy ingredient in this recipe is possibly the biscuits or biscuit crumbs. Just check the ingredients of the biscuits you are using to make sure they are dairyfree if that is a dietary requirement you need. In otherwords, this recipe is dairyfree if the biscuits are dairyfree.
Why are my eggs not fluffy like yours?
Make sure you use nice fresh eggs and that the eggs are at room temperature before you start beating them.
If you have trouble getting thick and creamy eggs, try beating the egg yolks separately to the egg whites with the sugar then fold the two mixtures into each other before carrying on as per the rest of the recipe.
Is a stand mixer required?
No, but I do find it saves a lot of time. Hand beating or whisking does give you arm muscles a good workout although I guess I have never taken a liking to gym workouts; personally i will use my stand mixer wherever possible – it is a real time saver but please do not let my laziness stop you from busting out the good ole hand whisk if you are that way inclined.
Why is my torte dense and not light and airy?
Try to ensure that the oven door is kept closed during the cooking time and that there are no sudden movements in and around the kitchen (ie. walk around the kitchen and the oven), stomping feet can vibrate the floor causing air bubbles in the torte to collapse resulting in a dense torte.
Walnut Torte
Serves 8
1/2 cup Biscuit Crumbs
120g Walnut Meal
1/4 cup Sugar
3 Eggs, at room temperature
Icing Sugar