Walnut Cake with Lemon Sabayon

Categories: Med02
Yield: 1 servings

2 c Walnut pieces; chopped 1/8"
-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. 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.

Comments: A copper bowl is essential for a good sabayon.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A18 broadcast 01-20-1998) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

02-04-1998

Recipe by: Mario Batali

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