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Home / Recipes / Stony Hill Semillon de Soleil / Walnut Torte

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Walnut Torte

(Serves 8)

Click here for the 2010 Stony Hill Semillon de Soleil Tasting Notes

Eleanor McCrea used to serve this “seconds please” dessert at Stony Hill back in the 1960s, and it’s still at the top of our list and a great match with Stony Hill Semillon de Soleil!

Ingredients

3 beaten egg whites
1 cup plus 2 tablespoons sugar
1 cup (9) crushed graham crackers
1 cup chopped walnuts
1 cup apricot jam
1 cup whipping cream

Preparation

Beat the egg whites until stiff. Add 1 cup of sugar and stir until thoroughly mixed. Fold in the graham crackers and then the chopped nuts. Pour the mixture into a well greased glass pie pan and bake for 30 minutes at 350 degrees.
While the torte is cooling, warm the apricot jam over medium heat until it reaches a liquid consistency. Whip 1 cup of cream until it forms soft peaks and mix in 2 tablespoons sugar. Top the torte with the apricot glaze and serve with dollops of whipped cream.