Family Dinner, Italian Style
I’m hooked on Lisa Caponigri’s walnut cake. Featured in her new cookbook, This is Sunday Dinner, the recipe is deceptively simple, with a short list of ingredients: walnuts, sugar, eggs and lemon zest...
Ingredients
- 3 cups walnuts
- Butter, for greasing the cake pan
- 4 eggs, separated
- 1 cup sugar
- 1 tablespoon lemon zest
- Powdered sugar for decoration
Preparation
Preheat the oven to 375°.
In a blender or food processor, chop the walnuts until they are almost the texture of bread crumbs.
Butter the bottom and sides of a 9-inch round cake pan and line it with parchment paper.
In a small bowl, beat the egg yolks with the sugar until creamy. Add the lemon zest and chopped walnuts.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the walnut mixture until well combined.
Pour the mixture into the prepared cake pan and bake for 45 minutes. Slice the cake into pie-shaped wedges and sprinkle with powdered sugar.
Lisa's tip: An easy way to fit parchment paper into the bottom of a cake pan is to flip the cake pan over, place a piece of parchment paper on the bottom of the pan, and with a pencil draw a circle around the pan. Then, using a pair of scissors, cut the circle out of the parchment paper and place it in the bottom of the cake pan.
Photo by Ashley Swartzendruber
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