Nut Torte Recipes

What is a nut torte?

A torte is a European-style cake, usually a little denser and richer than a standard American layer cake, often made with ground nuts in place of some or all of the flour. Tortes are commonly baked in thin layers and stacked with a cream, buttercream, or jam filling. They turn up in Austrian, German, Hungarian, Swiss, and Eastern European baking, and the exact definition varies from place to place.

In a nut torte, finely ground walnuts, hazelnuts, or almonds provide structure, flavor, and moisture. Because nuts contain no gluten, the batter relies mostly on whipped eggs for lift (see our gluten and dairy free dessert recipes for more flour-free ideas). That is why many classic recipes separate the eggs and fold in whipped whites at the end.

Best nuts for a torte

Walnuts: earthy and slightly bitter, they pair well with coffee, chocolate, and cinnamon. Hungarian and Ukrainian walnut tortes are well-known examples.
Hazelnuts: sweet and aromatic, especially when toasted and skinned. Excellent with chocolate and caramel.
Almonds: mild and slightly sweet, a good all-purpose choice that works with fruit and cream fillings.
Pecans or pistachios: also work, though pistachios are pricey and pecans can be softer in texture.

Toasting nuts lightly before grinding brings out more flavor. Let them cool completely first, and grind in short pulses with a little of the recipe’s sugar so they do not turn into nut butter. Many cooks prefer a fine, even grind for tender layers, with a handful of coarsely chopped nuts kept aside for decoration.

Base recipe: ground-nut torte

This is a flexible starting point for a two-layer torte. It is a general formula; ovens and nuts vary, so check for doneness early.

Ingredients

6 large eggs, separated, at room temperature
150 g (3/4 cup) granulated sugar, divided
200 g (about 2 cups) finely ground walnuts, hazelnuts, or almonds
2 tablespoons fine dry breadcrumbs or all-purpose flour
1 teaspoon vanilla extract
Pinch of salt

Method

Heat the oven to about 175 degrees C (350 degrees F). Grease two 20 cm (8 inch) round pans and line the bottoms with parchment.
Beat the yolks with half of the sugar until thick and pale. Stir in the vanilla.
Mix the ground nuts and breadcrumbs or flour, then fold them into the yolk mixture. The batter will be thick.
In a clean bowl, beat the whites with the salt until foamy. Add the remaining sugar gradually and beat to stiff, glossy peaks.
Stir a spoonful of whites into the batter to loosen it, then gently fold in the rest in two additions.
Divide between the pans and bake until the centers spring back when lightly pressed, usually somewhere around 25 to 30 minutes.
Cool for a few minutes, run a knife around the edges, turn out, and cool completely before filling.

Fillings and frostings

Whipped cream: lightly sweetened and flavored with vanilla or a little instant coffee. Simple and classic.
Mocha or chocolate buttercream: a richer finish, as in some traditional walnut tortes.
Jam: a thin layer of raspberry, apricot, or sour cherry jam adds brightness against the nuts (see our jam sponge cake recipes for more jam-filled ideas).
Creme fraiche cream: whisking creme fraiche into whipped cream gives a tangy filling. See our guide to baking with creme fraiche.
Meringue-based buttercream: smooth and stable, described in our guide to Italian meringue desserts.

Nut tortes taste best when the filling is not overly sweet, because the cake itself is already rich.

Tips for a light, moist torte

Use room-temperature eggs so the whites whip to a better volume.
Make sure the bowl and whisk are free of grease or yolk when whipping whites.
Fold gently. Stirring hard knocks out the air that lifts the cake.
Do not overbake. Nut cakes can dry out quickly once they are done.
Let layers cool fully before assembling, and consider chilling the assembled torte for an hour or so to make slicing easier.

Storing and freezing

A filled torte with a cream filling should be kept in the refrigerator and is generally best within a few days. Unfilled layers can be wrapped tightly and frozen for a few weeks, then thawed at room temperature before assembly. Because nuts can turn rancid over time, buy fresh nuts and store them in a cool place or the freezer.

Frequently asked questions

What kind of dessert is a torte?

A torte is a rich European cake, often thin-layered, usually made with little or no flour and with ground nuts or breadcrumbs for structure. It is typically filled and sometimes glazed or frosted.

What cake can I make with walnuts?

Besides a walnut torte, you can make a simple walnut loaf or bundt-style cake, a coffee-walnut sponge, a carrot cake with walnuts (compare our Italian orange carrot cake), or a date and walnut cake (our date slice recipes are a related bake). A one-bowl cinnamon walnut cake dusted with powdered sugar is an easy everyday option. For other Swiss ideas using nuts, see our Swiss pastries guide.

How much does a date and walnut cake cost?

There is no single answer. Prices from bakeries and cafes vary widely by location and size, and homemade cost depends mostly on the price of nuts and dates where you shop. Checking local bakery menus or pricing out your own ingredients is the most reliable approach.

What was Julia Child’s favorite cake?

Julia Child is often associated with the chocolate and almond cake known as Reine de Saba, which appears in her cookbook, but sources differ on whether it was her single favorite. It is a good example of a nut-based French cake.