Orechova Torta (Walnut Cake)
This cake brings back such sweet memories from my childhood. Walnut cake was my favorite cake for many years. My Grandfather, Pauline’s husband, Jerry, also loved this cake. When he was visiting us once in the 1980’s, he tried to make it from memory, and I remember he tried and tried, going through at least 5 dozen eggs before he had perfected it. In his version, he used coffee instead of rum, and 1 dozen eggs, separated the egg whites and whipped them, and made 4 layers.
The cake layers are short and moist, and although dense they are not heavy. It’s really a walnut souffle, when you think about it. This is a good recipe for those with gluten intolerance, as it hardly has any flour in it, and if you wanted to, you could probably eliminate the spoonful, and add a bit more ground nuts. You can also experiment with other nuts. There is also no fat in the cake, except fat from the eggs and nuts, of which there is less than 1/2 gram of trans fat per serving. Walnuts are a better source of essential omega 3 fatty acids than olive oil and fish, so eating this cake is actually good for you, or so I tell myself.
Walnuts are a common nut in Slovakia. About 1 ½ hrs from Bratislava is a small village called Orechova where there are internationally recognized wineries. They are known for a sweet wine made in oak barrels. Mmmm…. A glass of sweet wine with a slice of this cake would hit the spot right about now.
Decorate the cake with a sprinkle of chopped walnuts on top.
6 whole eggs
28 dg of sugar (1 ¼ cups)
2 Tbsp rum
28 dg ground walnuts (1 ¼ cups)
Little bit of lemon peel
1 Tbsp of flour
Mix above ingredients together (I mixed the eggs and sugar on medium high for 3 min first), and bake in two greased and floured 8” baking pans at 350 degrees for 20 min, or until toothpick comes out clean. Cool.
This icing will turn out like a thin layer of fudge on top of the cake. Mmm….
3 oz good quality semi or bittersweet chocolate
1 dl water (1/3 cup)
25 dg sugar (1 1/8 cups)
Mix together on the stove at a medium setting until thick, stirring continuously, and then spread in between cake layers, and over the cake. The icing is smooth. This cake is also good with a rich mocha butter cream icing.