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Walnut Cake With Lemon Sabayon

A copper bowl is essential for a good sabayon.

Cuisine: Italian
Type: Nuts
Courses: Dessert
Serves: 1 people

Recipe Ingredients

2 cups 292g / 10ozWalnut pieces - chopped 1/8" pieces
1/2 cup 73g / 2.6ozHazelnuts - finely chopped
1/2 cup 99g / 3.5ozSugar
1/2 cup 73g / 2.6ozBread crumbs
1/4 cup 59mlExtra-virgin olive oil
3   Eggs
1/4 cup 59mlMilk
3/4 teaspoon 3.8mlBaking powder
2 tablespoons 30mlNocino (Italian walnut liqueur)
8   Egg yolks
  Juice and zest of 2 lemons
1/4 cup 49g / 1.7ozSugar

Recipe Instructions

Preheat oven to 375F.

In a mixing bowl, stir together walnuts, hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs, milk, baking powder, and Nocino and stir to form a thick and chunky puree. Pour into a buttered and sugared 8-inch quiche pan and bake until firm but moist, 35 to 40 minutes.

Meanwhile, place yolks, juice, zest, and sugar into a copper bowl and whisk until frothy and light, 1 minute. Place over pan with boiling water and cook carefully, whisking furiously, until as firm as whipped cream, and place in refrigerator. Remove cake and serve warm, with cool sabayon.

MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A18)


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