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 375 degrees.

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.

This recipe yields ?? servings.

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

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