Walnut cake with lemon sabayon

Yield: 4 servings

Measure Ingredient
\N \N Copper bowl is essential for
\N \N 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 \N Eggs
¼ cup Milk
¾ teaspoon Baking powder
2 tablespoons Nocino (Italian walnut
\N \N Liqueur)
8 \N Egg yolks
\N \N Juice and zest of 2 lemons
¼ cup Sugar

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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