Apple and Walnut Torta Recipe

This Apple and Walnut Torta Recipe is a moist and flavorful recipe, which is made with diced apples and toasted walnuts. It’s a great choice for a holiday dessert, ready in about 50 minutes.

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Apple and Walnut Torta Ingredients

A simple, flavorful mix for a delightful fruit-filled cake.

1/4 cup orange-flavored liqueur (like Grand Marnier)
1/4 cup dried cranberries
2 cups diced peeled apples (from about 2 apples)
1/2 cup chopped walnuts, toasted
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
Zest of 1/2 orange
1/4 teaspoon salt
4 eggs
8 tablespoons (1 stick) butter, melted
1/3 cup sugar
1 teaspoon vanilla extract
Ice cream, for serving

How To Make Apple and Walnut Torta

A step-by-step guide to this simple and delicious Italian-style cake.

Prep the Oven and Soak Cranberries: Preheat the oven to 350°F. Lightly grease an 8×8-inch glass baking dish or an 8-inch round cake pan.
Soak Cranberries: In a small saucepan, gently warm the orange liqueur. Remove from the heat and add the dried cranberries, ensuring they are all submerged. Set aside to plump up.
Combine Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, orange zest, and salt.
Mix the Batter: In a large bowl, whisk together the eggs, melted butter, sugar, and vanilla extract until well combined. Add the dry ingredients to the wet ingredients and stir until just incorporated.
Add Fruit and Nuts: Drain the plumped cranberries and fold them into the batter along with the diced apples and toasted walnuts.
Bake and Serve: Spoon the batter into the prepared baking dish and spread it evenly. Bake for about 30 minutes, or until the torta is golden brown and a wooden skewer inserted into the center comes out clean. Let it cool slightly, then cut into squares or wedges and serve warm with a scoop of ice cream.

Recipe Tips

How to toast the walnuts? Toasting the walnuts brings out their nutty flavor. Simply spread them in a dry pan over medium-low heat for 3-5 minutes, shaking the pan, until they smell fragrant.
What are the best apples for this cake? Use a firm, crisp apple that holds its shape during baking. Granny Smith, Honeycrisp, or Braeburn are all excellent choices.
Can I make this non-alcoholic? Yes. You can substitute the orange liqueur with an equal amount of warm apple cider or fresh orange juice to soak the cranberries.
How do I keep the cake from being tough? The key is to not overmix the batter. When you add the dry ingredients (Step 4), stir just until the flour disappears. Overmixing develops the gluten and will make the cake dense.

What To Serve With Apple and Walnut Torta

This warm, rustic cake is perfect for a fall or winter dessert.

A scoop of vanilla bean ice cream (as suggested)
A dollop of fresh, unsweetened whipped cream
A drizzle of caramel sauce
A hot cup of coffee or a spiced tea

How To Store Apple and Walnut Torta

Room Temperature: This cake is very moist and is best stored in an airtight container at room temperature for up to 3 days.
Reheat: Serve it at room temperature, or re-warm a slice in the microwave for 15-20 seconds.

Apple and Walnut Torta Nutrition Facts

(Per serving, assuming 9 servings)

Calories: ~295 kcal
Total Fat: 18g
Saturated Fat: 8g
Cholesterol: 110mg
Sodium: 220mg
Total Carbohydrate: 28g
Dietary Fiber: 2g
Sugars: 16g
Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is a “torta”?

In Italian, “torta” simply means “cake.” It often refers to a rustic, single-layer cake, often made with nuts or fruit, that is denser than a light, fluffy “sponge” cake.

Can I use a different kind of nut?

Yes, this would be delicious with toasted chopped pecans or almonds.

My cake seems oily, is that right?

This is a very moist, rich cake. Using a full stick of butter and 4 eggs creates a dense, rich, and “pudding-like” crumb that is meant to be very moist, not light and fluffy.