3/4 pound walnuts; ground finely
4 large eggs; separated
1/2 pound sugar
2 teaspoons 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.
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