An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Italian Nut Cake
NUTRITION · PER SERVING50M COOK
CAL 16%·PRO 11%
CARBS 22G27% OF CAL
2G FIBER7G OTHER12G TOTAL SUGAR
FAT 25G71% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Italian cake made with eight pantry staples and walnuts, tender and versatile for any occasion. Classic, approachable baking.
dessertitalianbaked good⚙️ food processor🥣 mixer🥧 baking dish🌀 blender🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- ⅔ cup flour all purpose or cake flour
- 1¼ teaspoon baking powder
- 1 pinch salt
- 1⅓ cups walnuts whole
- ½ cup granulated sugar
- 7¼ tablespoons butter (softened) if using unsalted butter then add ¼ teaspoon salt)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk
At a glance
PER SERVING · TIME 50M
CAL 16%·PRO 11%
CARBS 22G27% OF CAL
2G FIBER7G OTHER12G TOTAL SUGAR
FAT 25G71% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 96mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 137mg
- Calcium
- 29mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 96MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.