Walnut Cake With Lemon Sabayon

Recipe Ingredients

2 cups	292g / 10oz	Walnut pieces - chopped 1/8" pieces
1/2 cup	73g / 2.6oz	Hazelnuts - finely chopped
1/2 cup	99g / 3.5oz	Sugar
1/2 cup	73g / 2.6oz	Bread crumbs
1/4 cup	59ml	Extra-virgin olive oil
3		Eggs
1/4 cup	59ml	Milk
3/4 teaspoon	3.8ml	Baking powder
2 tablespoons	30ml	Nocino (Italian walnut liqueur)
8		Egg yolks
		Juice and zest of 2 lemons
1/4 cup	49g / 1.7oz	Sugar

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.

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

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