Name: Walnut Cake with Lemon Sabayon
Ingredients: 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

Conscience does not, and cannot, tell you what is, or is not, the right thing to do. That is the role of parents, society, education, and for the Christian, the Bible. All human beings have a conscience, but the law that a specific conscience uses to accuse or excuse certain actions or intentions will vary greatly according to the individual’s environment and background. Obviously, the higher the standard that trains the conscience, the more conscience will “accuse.” When the law of God trains the conscience, it is impossible for that conscience ever to approve completely, since that law demands sinless perfection.

John Reisinger

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy	Italian	Med02	1	servings

INGREDIENTS

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

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.
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
Converted by MM_Buster v2.0l.

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