Walnut Espresso Torte with Burnt Orange Caramel
Nut tortes are popular throughout Italy, where you’ll find versions made with almonds, hazelnuts, pistachios or walnuts, as in this recipe. Here we have added a dusting of cocoa powder and an orange-scented caramel sauce for an elegant touch. Use the sauce sparingly; you just need a spoonful to enhance the cake.
Ingredients
For the cake:
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
- 2 1/2 cups (10 oz./315 g) walnut halves
- 4 eggs, separated, at room temperature
- 1 cup (8 oz./245 g) granulated sugar
- 1 heaping Tbs. instant espresso powder
- Fine sea salt
For the burnt orange caramel:
- 1 cup (8 oz./245 g) granulated sugar
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice, strained, at room temperature
- Cocoa powder for dusting
- Confectioners’ sugar for dusting
Directions
To make the cake, preheat an oven to 325°F (165°C). Generously coat a 9-inch (23-cm) springform pan with 1 Tbs. of the melted butter. Line the bottom with parchment paper and butter the parchment.
Using a nut grinder, a rotary cheese grater with small holes or the small holes of a box grater, finely grind or grate the walnuts. (Don’t use a food processor or the nuts will be too heavy.) Gently scoop into a bowl. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolks, 3/4 cup (6 oz./185 g) of the granulated sugar and the espresso powder. Beat on high speed until thickened and pale. Drizzle in the remaining butter and beat until combined.
In a clean stand mixer bowl fitted with a clean whisk attachment, combine the egg whites and a pinch of salt. Beat on low speed until foamy. Raise the speed to high and beat until peaks begin to form. Gradually add the remaining 1/4 cup (2 oz./60 g) granulated sugar and beat until the whites hold stiff, glossy peaks.
Scoop about one-third of the whites into the bowl with the yolk mixture. Sprinkle one-third of the walnuts over the top and gently fold together. Fold in another one-third of the whites and walnuts, then fold in the rest until no white streaks remain. Scrape the batter into the prepared pan.
Bake until the top is nicely browned and a cake tester inserted into the center comes out clean, about 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Run a knife around the inside edge of the pan. Remove the ring from the pan and let the cake cool to room temperature.
To make the burnt orange caramel, place the granulated sugar in a heavy saucepan and shake it gently to distribute the sugar. Place over medium heat and cook, swirling the pan occasionally as the sugar begins to melt and turn brown, about 10 minutes; some spots will cook and caramelize sooner than others. When all of the sugar is melted, remove from the heat and carefully pour in the orange juice; the caramel will spatter and clump up. Return the pan to medium heat and cook, stirring gently, until the clumps have dissolved and the caramel is deep brown, about 10 minutes. Let cool for 5 minutes, then pour into a bowl and let cool completely.
To serve, carefully invert the cooled cake onto a plate and gently remove the metal bottom. Peel off the parchment. Invert the cake onto a serving platter. Dust with cocoa powder and confectioners’ sugar and serve with the caramel. Makes one 9-inch (23-cm) cake; serves 10 to 12.
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)
