Preheat
the oven to 375°F. Lightly butter and flour an 8-inch round cake
pan. Using an electric mixer, beat the egg yolks and sugar together
until light and fluffy, approximately 4 minutes. Stir in the lemon
zest.
In
a separate bowl, beat the egg whites until they hold stiff peaks.
Fold one quarter of the whites into the egg-yolk mixture to lighten
it. Add the ground walnuts, stirring until thoroughly blended. Carefully
fold in the remaining egg whites to maintain a light texture. Pour
the batter into the pan and bake for about 60 minutes or until firm
and golden brown. Cool on a rack before removing the cake from the
pan.
To
serve, slice into wedges. If desired, dust alternately with powdered
sugar and cocoa and arrange with fresh berries.
Wine Suggestion
Late Harvest Riesling or Sweet Orange Muscat wines.
Adapted from From the Earth to the Table by John Ash.
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