Polish Walnut Cake (Tort Orzechowy)

Polish-style walnut cake features a soft, coffee infused walnut sponge encased in a creamy coffee flavoured frosting with a hint of vodka. This layered torte cake is light, not too sweet and perfect for a special occasion. Easy step-by-step instructions included.

See also hazelnut chocolate torte!

Polish-style walnut cake (‘tort orzechowy’, pron. ozhe-HO-vy) is made without butter or oil, using a light and fluffy, egg-based sponge (called ‘biszkopt’, pron. BYSH-kopt). The sponge contains a mixture of flour and walnuts and a very modest amount of sugar. The frosting mixture is also light and, typically for Polish desserts, not overly sweet.

Torte ('tort' in Polish), which tends to be a layered cake containing whipped cream, buttercream, fruit, jam and other ingredients, is a popular celebratory dessert throughout Eastern Europe. It can be made using a multitude of flavours and textures and usually accompanies special occasions (such as birthdays and Christmas!).

My layered walnut torte recipe is straightforward, does not require complicated ingredients and is not difficult to make.

I recommend to first make the sponge, let it ‘rest’ overnight, then make the frosting and assemble the torte the following day.

Polish walnut cake ingredients and substitutions

• Eggs.
• Walnuts: For the sponge as well as decorating.
• All-purpose/plain flour.
• Baking powder.
• Superfine/caster sugar: dissolves better in the egg whites than regular granulated sugar.
• Pinch of salt.
• Mascarpone: Traditionally frosting for this type of Polish torte cake was made with butter and egg yolks, but these days mascarpone is often used instead (less fat, incredibly creamy texture and easy to use).
• Whipping cream: Make sure it’s properly chilled (I recommend placing it in the freezer for 10 minutes before using).
• Powdered/confectioners’ sugar: Sift before using.
• Espresso coffee powder: You can use instant coffee granules instead but put them through a fine mesh sieve and stir with a spoon until powdery first.
• Vodka: Make sure it’s chilled (I keep mine in the freezer).
• Coffee: Used to infuse the walnut sponge layers. Make sure it’s cooled before you use it.
• Cocoa powder: For decorating the torte.

Equipment you’ll need

• Food processor: for blending the walnuts. If using a blender set it to its lowest setting to avoid overblending (do not use the ‘NUT’ setting as that’s usually reserved for making nut butters).
• Stand mixer or hand mixer.
• Whisk.
• 9.5inch/24cm springform pan. Your walnut torte sponge should be about 2.5inches/6cm high using this size pan. I do not recommend using a larger size pan (the sponge will be too thin). A 22cm pan, on the other hand, might be too small to hold the batter, so I do not recommend it, either.
• Long serrated knife.
• Icing palette knife: helpful though not essential.

Step-by-step recipe instructions

1.Preheat the oven to 375F/190C/170 fan/gas mark 5. Line the bottom of a 9.5inch/24cm springform pan with parchment paper and set aside. Do not grease the sides.

2. Prepare walnuts: Place the walnuts in a food processor and pulse until they have the consistency of slightly coarse breadcrumbs. Be careful not to overblend as the mixture can become oily. Set aside.

3. Beat egg whites: Place the egg whites with a pinch of salt in a large bowl and beat on medium speed (setting 4-5 on a stand mixer) for a couple of minutes until firm (if you turn the bowl upside down the mixture should be firm and not slide down the sides; if it does continue beating a little longer). Gradually add the sugar mixing well after every addition. This entire process should take you about 10 minutes from start to finish. The batter should be thick and glossy. Check if all the sugar has been dissolved by rubbing some of the mixture between your fingertips – it’s ready when it feels smooth.

• TIP: When separating the eggs ensure none of the egg yolks end up in the whites mixture.

4. Add egg yolks: Change the speed to the lowest setting and one by one add the egg yolks along with the water mixing just to combine.

5. Add dry ingredients: Combine the flour with the baking powder. Gradually add it into the batter by sifting small amounts over the bowl and using a whisk to gently mix them in. Alternate with the ground walnuts.

6. Bake: Transfer the batter into the pan and gently smooth out the top. Place in the centre of the oven and immediately turn the temperature down to 325F/170C/gas 3 (this is important!). Bake for about 45 minutes (a cocktail stick inserted into the middle should come out dry).

7. Cool: Remove from the oven and place on top of a rack to cool completely in the pan. Run a knife around the sponge to separate it from the pan then unlock and remove the ring.

• TIP: Once cooled completely you can wrap the walnut sponge in paper and assemble the cake the following day (which I recommend you do).

8. Cut sponge: Place the sponge in the freezer for 40 minutes (it will be less crumbly and easier to cut). Remove from the freezer and using a long, serrated knife carefully cut the sponge horizontally into 3 equal parts.

9. Infuse sponge: Place the first sponge layer, cut side up, on top of your serving plate. Drizzle over about 5-6 tablespoons of the cooled coffee. Do the same with the other 2 sponge layers. Place the sponge layers in the freezer for a few minutes while you make the frosting (they will keep their shape better when assembling the cake).

10. Make frosting: Combine the chilled cream, mascarpone, vodka, coffee powder and (sifted) powdered sugar. Starting from the lowest setting gradually increase the speed to high and beat the ingredients until the mixture thickens and becomes spreadable (do not overbeat).

• TIP: For best results place the whipping cream in the freezer for 10 minutes before using.

11. Assemble: Spread a quarter of the cream mixture over the top of the first sponge layer as evenly as you can. Place the middle sponge on top (the coffee infused side up) and cover again with the mascarpone mixture. Place the third sponge (coffee infused cut side down) on top then cover the entire torte with the remaining frosting (an icing palette knife is helpful, but not essential). Do not press the sponges down as you build the layers.

• TIP: Turn the sponge upside down when assembling the torte – the top is always a little uneven so it’s better to use it as the bottom of your torte.

12. Decorate: Pulse the remaining walnuts until finely chopped and use to cover the sides of the torte. Place 1-2 teaspoons of cocoa in a fine mesh sieve and sprinkle over the top of the cake. Refrigerate your walnut torte for at least 4 hours before serving.

Can I freeze Polish torte with walnuts

I do not recommend freezing the entire cake as the frosting contains cream, which might curdle after defrosting. You can, however, freeze the sponge (in a freezer bag or tightly wrapped in cling film) for up to 3 months. It defrosts quite quickly.

Storing Polish walnut torte

Polish layer cake with walnuts and coffee can be refrigerated, covered, for up to 3 days. It will stay moist and taste even better after it’s been in the fridge for several hours, even overnight.

Top tips

• SPONGE:
• Ensure your eggs are at room temperature.
• Beat the egg whites along with the sugar for a total of about 10 minutes. The mixture should be thick and glossy. This step is crucial in ensuring your sponge rises well.
• Add the dry ingredients gradually and gently folding into the batter using a whisk.
• Use a 9.5inch/24cm springform pan.
• Bake the sponge in a well preheated oven.
• You can bake the sponge a day in advance and once cooled completely wrap in paper and assemble your Polish walnut cake the following day. If you want to store it for longer, wrap and place it in the fridge for up to 3 days.
• FROSTING:
• Ensure all the ingredients are chilled.
• Beat the ingredients together only until the mixture thickens.
• You can refrigerate the frosting, covered, for up to 3 days before assembling the cake.
• Leftover frosting mixture can be used to decorate the top of the torte or as a separate dessert topped with crushed walnuts and cocoa powder (I chose the latter!).
• Assembling: Do not press the sponge layers down (this cake is delicate).
• Serving: Refrigerate for at least 4 hours (or overnight) before serving. Cut the cake with a large sharp knife.
• Storing: Keep refrigerated, covered, for up to 3 days.

Other popular Polish cakes

• Polish Apple Cake (Szarlotka)
• Makowiec Poppy Seed Cake
• Polish Babka Recipe
• Traditional Baked Polish Cheesecake (Sernik)

See also these other traditional Polish recipes!

Recipe

Keep in touch!

If you make this Polish walnut cake recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!