Serves: 8
Total Calories: 473
1 Place the rack in the center of the oven. Preheat the oven to 350°F. Line the bottom and sides of a 9-inch round cake pan with aluminum foil. Grease the foil.
2 Sprinkle 1/4 cup of the sugar and 1/2 cup of the walnuts over the bottom of the prepared pan.
3 In a large bowl, with an electric mixer on medium speed, beat the butter, the remaining 1/2 cup of sugar, and the salt until light and fluffy. On low speed, stir in the flour just until blended.
4 Crumble the dough and scatter half of the dough over the walnuts in the prepared pan. Press it into an even layer. Sprinkle with the remaining nuts. Scatter the remaining dough over the walnuts and press it into an even layer.
5 Bake for 45 minutes or until the top of the cake is firm when pressed and lightly browned.
6 Let cool for 10 minutes in the pan. Invert the cake onto a rack and carefully lift off the foil. Let cool completely. Store covered with an inverted bowl at room temperature up to 3 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crunchy Walnut Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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