Hungarian Nut Torte

Hungarian Nut Torte


2 C. ground walnuts

1/3 C. flour

1/4 C. sugar

1/2 C. butter

Combine these ingredients and divide mixture into 2 – 10 inch springform pans. Chill while making batter.

Cake Batter:

1 3/4 C. brown sugar

4 eggs

1 egg yolk

1 t. baking powder

Blend this mixture until foamy and well combined.


2 1/2 C. chopped walnuts

1 1/2 C. shredded coconut (canned is best if you can find it)

2/3 C. flour

Fold in. Divide the mixture between the 2 pans. Bake at 350°F. about 20 minutes until barely set.

Cool in pan.

To assemble cake the easiest way is to slide something very slim under the crust mixture to loosen it from the pan. The bottom disk of a quiche pan is ideal. Put cake side down, on the plate you are going to serve on. Spread a layer of raspberry jam on top of the nut mixture. Add other layer nut side up and dust with confectioner’s sugar.

Serves 12

I like this cake served with a dollop of sweetened whipped cream on the side.


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