3/4 lb Walnuts; ground finely
4 lg Eggs; separated
1/2 lb Sugar
-- (1 cup and 1 tablespoon)
2 ts Grated lemon zest
Garnish:
Powdered sugar
Cocoa
Fresh berries
Beat the egg yolks and sugar together until light and
fluffy, about 4 minutes with an electric mixer. Stir in
lemon zest.
In a separate bowl, beat egg whites until stiff. Fold
a quarter of the whites into the egg mixture to loosen it.
Stir walnuts into mixture until thoroughly blended, Fold in
remaining egg whites carefully to maintain light texture.
Pour batter into a lightly buttered and floured 8-inch cake
pan and bake in a preheated 375 degree oven for 55-60
minutes or until firm and golden brown, Cool cake on a rack
before turning out and then alternately dust with Powdered
sugar and cocoa.
Slice and serve with fresh berries. Yield: One 8-inch
cake (4 generous servings.) Note: This is a very simple
recipe that depends entirely on the quality of the walnuts.
If you suspect your walnuts have been In storage for a
while, place them on a baking sheet in a preheated 375
degree oven and lightly bake for 3 to 4 minutes to
'refresh' their flavor. This is a great cake to serve with
late harvest style Riesling or sweet Orange Muscat wines.
COOKING RIGHT SHOW #CR9679
