Walnut Cake With Lemon Sabayon
| 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 | t | Baking powder |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3702
Calories From Fat: 2051
Total Fat: 241.1g
Cholesterol: 2003.8mg
Sodium: 1110.6mg
Potassium: 1973.9mg
Carbohydrates: 325.7g
Fiber: 23.8g
Sugar: 217g
Protein: 93.4g