It's also very special because it contains local gathered walnuts (but you could use shop-bought) and because it was made by my daughter, who is actually a much better baker than I am.
The recipe is based on one from an Italian site giallozafferano.it/torta-di-noci, which calls for finely blended walnuts. As our food mixer is out of action the nuts were placed in a plastic bag and bashed with a rolling pin. I really liked the fact there were roughly broken, different sized pieces of walnuts in the cake.
Torta di Noci (Walnut Cake)-Gluten Free
250g walnuts (chopped or ground)
1 teaspoon vanilla extract
1 packet cake yeast (16g)
Warm the butter and beat with the sugar
Whisk in the eggs one at a time until smooth
Add the vanilla extract
Add the crushed/blended walnuts and mix
Seive in the cornflour and yeast and mix gently until smooth
Pour into a round cake tin, greased with a little butter and coated with cornflour
(9-inch springform type-see below)
Bake in 180°C oven for 40-50 minutes
Check by gently pressing with a finger, the indentation should spring back when ready
and/or by inserting a tooth pick that should be dry when it comes out.
When tepid remove from the tin and allow to cool on a wire cake rack
Serve sprinkled with icing sugar