Walnut cake with lemon sabayon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Copper bowl is essential for | ||
| Good sabayon. | ||
| 2 | cups | Walnut pieces, chopped into inch pieces |
| ½ | cup | Hazelnuts, finely chopped |
| ½ | cup | Sugar |
| ½ | cup | Bread crumbs |
| ¼ | cup | Extra virgin olive oil |
| 3 | Eggs | |
| ¼ | cup | Milk |
| ¾ | teaspoon | Baking powder |
| 2 | tablespoons | Nocino (Italian walnut |
| Liqueur) | ||
| 8 | Egg yolks | |
| Juice and zest of 2 lemons | ||
| ¼ | cup | Sugar |
Directions
Preheat oven to 375 degrees F.
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 tart and serve warm, with cool sabayon.
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