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Walnut cake
  • 45%
    895.2 kcal
  • 41%
    20.38 g
  • 75%
    67.71 g
  • 24%
    64.12 g
  • 0%
    0.063 g

    Preparation time

    0:30 min

    Cooking time

    0:50 min




    serves 4 or more


  • 250 g Noberasco organic shelled walnuts
  • 200 g sugar
  • 4 eggs
  • zest of 1 lemon
  • powdered sugar
  • >> Our wine selection:
  • Zonin Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821
  • OR: Santa Margherita Prosecco Superiore DOCG Brut
  • OR: Castello del Poggio Moscato d’Asti DOCG


  1. Chop the walnuts until they are reduced to a sort of flour.
  2. Beat the egg yolks with the sugar and mix them carefully before adding the lemon zest.
  3. Separately, whip the egg whites until stiff and add a few spoons of yolks in order to make the mixture softer.
  4. Whilst continuing to mix, stir in the chopped walnuts and the rest of the whipped egg whites.
  5. Pour the mixture into a high sided baking tin, lined with baking paper, and bake at 180°C for 50 minutes.
  6. Allow to cool, then sprinkle with icing sugar and serve.

Chef's tip

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Serving suggestion

Serve at breakfast time or in the afternoon with a nice cup of tea, or at the end of a meal as a dessert with a glass of wine.

Wine selection

Prosecco Superiore DOCG, Moscato d'Asti or Soave.

Family tip

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Dish history

This is a very simple, yet delicious, dessert made with a few basic ingredients: ground walnuts, eggs, sugar and lemon. With its soft consistency and its nutty flavour, this cake is the perfect companion to a hot cup of tea on cold winter's afternoons. You can serve it 'au naturel', sprinkle it with some icing sugar or use it as a base and garnish it with a chocolate or mascarpone ganache.