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His Grandmother Cocoa Cake Pastries

Walnut Cake With Lemon Sabayon

Ingredients & Directions

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
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.


4 servings

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