Hungarian Walnut Lattice Cake (Rácsos Diós Pite)

Save

Ingredients

For the Dough:

• 500 g (4 cups) all-purpose flour
• 200 g (1 cup) unsalted butter, softened
• 150 g (¾ cup) sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• Pinch of salt

For the Walnut Filling:

• 300 g (3 cups) ground walnuts
• 150 g (¾ cup) sugar
• 100 ml (⅓ cup + 1 tbsp) milk
• 1 tablespoon lemon zest (optional)
• 2 tablespoons apricot jam (optional, for extra moisture)

For Topping:

• Powdered sugar for dusting

---

Instructions

1. Preheat oven to 180°C (350°F). Line a baking pan (approximately 9×13 inches / 23×33 cm) with parchment paper.
2. In a large bowl, mix flour, baking powder, salt, and sugar.
3. Add butter and rub into the flour mixture until crumbly.
4. Add eggs and vanilla extract. Knead until a smooth dough forms.
5. Divide the dough into two parts (⅔ for the base, ⅓ for the lattice top).
6. Roll out the larger portion and press it evenly into the prepared baking pan.
7. Prepare the filling: Heat milk and sugar in a saucepan until dissolved. Remove from heat and stir in ground walnuts and lemon zest. Let cool slightly.
8. Spread the walnut filling evenly over the dough base. Optionally, spread a thin layer of apricot jam over the base before adding the walnut mixture.
9. Roll out the remaining dough and cut into strips. Arrange the strips in a lattice pattern over the filling.
10. Bake for 30–35 minutes, or until golden brown.
11. Allow to cool completely, then dust with powdered sugar and cut into squares.