Walnut Cake With Lemon Sabayon

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

2 cups walnut pieces -- chopped 1/8 inch pieces
1/2 cup hazelnuts -- finely chopped
1/2 cup sugar
1/2 cup bread crumbs
1/4 cup extra-virgin olive oil
3 large eggs
1/4 cup milk
3/4 teaspoon baking powder
2 tablespoons nocino (Italian walnut liqueur)
8 large egg yolks
2 medium juice and zest of 2 lemons
1/4 cup sugar
 

Preparation:

Preheat oven to 375F. 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. Comments: A copper bowl is essential for a good sabayon. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A18)