Walnut Cake With Lemon Sabayon
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Walnut Cake With Lemon Sabayon
  Lemon    Walnuts    Cakes  
Last updated 6/12/2012 12:59:29 AM. Recipe ID 22450. Report a problem with this recipe.
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      Title: Walnut cake with lemon sabayon
 Categories: Molto
      Yield: 4 Servings
 
           Copper bowl is essential for
           Good sabayon.
      2 c  Walnut pieces, chopped into
    1/8    -inch pieces
    1/2 c  Hazelnuts, finely chopped
    1/2 c  Sugar
    1/2 c  Bread crumbs
    1/4 c  Extra virgin olive oil
      3    Eggs
    1/4 c  Milk
    3/4 ts Baking powder
      2 tb Nocino (Italian walnut
           Liqueur)
      8    Egg yolks
           Juice and zest of 2 lemons
    1/4 c  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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Recipe ID 22450 (Apr 03, 2005)

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