Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          walnut pieces -- chopped 1/8" pieces
     1/2  cup           hazelnuts -- finely chopped
     1/2  cup           sugar
     1/2  cup           bread crumbs
     1/4  cup           extra-virgin olive oil
   3                    eggs
     1/4  cup           milk
     3/4  teaspoon      baking powder
   2      tablespoons   nocino (Italian walnut liqueur)
   8                    egg yolks
                        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)