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Walnut Torte

  (Serves 8)

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!


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


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.