Italian Nut Cake

Nut cake on a cake stand with a slice on a white plate.

5 from 1 vote

One of the delicious treasures in Italian baking is The Nut Cake. Made with 8 ingredients it is the perfect Italian cake for any occasion.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: Italian

Servings: servings

Calories: 322kcal

Author: Rosemary Molloy

Ingredients

⅔ cup flour all purpose or cake flour
1¼ teaspoon baking powder
1 pinch salt
1⅓ cups walnuts whole
½ cup granulated sugar
7¼ tablespoons butter (softened) if using unsalted butter then add ¼ teaspoon salt)
1 teaspoon vanilla extract
1 large egg (room temperature)
1 large egg yolk

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour or spray or line with parchment paper an 7 inch / 18 cm round cake pan or springform pan.
In a medium bowl whisk the flour, baking powder and salt.
In a blender or food processor add the chopped nuts and half the sugar, blend until finely chopped.
In a mixing bowl or stand mixer beat the remaining sugar and the softened butter until creamy, approximately 2-3 minutes, then add the vanilla and the egg and yolk one at a time, add the dry ingredients and beat for 4-5 minutes to combine, add the nuts and combine.
Transfer the batter to the prepared cake pan and bake 30-40 minutes, until done. Check with a toothpick for doneness, if the toothpick is dry or with a few crumbs attached it's done. Let cool 15-20 minutes in the pan then move to a wire rack to cool completely, dust with powdered sugar before serving. Enjoy!

Notes

Store the cake in a cake container or well wrapped. It will keep for up to 3 days at room temperature as long as it isn’t frosted or glazed. If you store it in the fridge, wrap tightly to keep it from drying out. It will keep for up to 5-6 days in the fridge.

Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.

Nutrition