Italian Walnut Cake
 
this traditional italian cake is a clear demonstration that a few simple 
ingredients, properly combined, can yield extraordinary results. if it 
takes you a few days to eat up all of your italian walnut cake, the 
splenda on top will melt, leaving a glazed look instead of powdery 
whiteness, but it will still taste wonderful. this would be fabulous with 
a simple cup of espresso. 
 
makes 12 servings 
 
12 oz.  (340 g) walnuts
1/2 cup  (100 g) polyol sweetener, divided [mod: http://www.eridex.com ]
4   eggs
1 pinch  cream of tartar
3/4 cup  (18 g) splenda
2 tsp  lemon zest
1 pinch  salt
2 Tbsp  (30 g) extra splenda for topping
 
preheat oven to 350f (180c). spray a 9" (22.5 cm) springform pan with 
nonstick cooking spray, and line the bottom with a circle of baking 
parchment, or a reusable teflon pan liner. put the walnuts in your food 
processor with the s-blade in place. pulse till nuts are chopped 
medium-fine. add 2 tablespoons (25 g) of the polyol sweetener, and pulse 
until nuts are finely ground but not oily. (don't overprocess. you don't 
want nut butter!) separate your eggs. since even the tiniest speck of egg 
yolk will cause the whites to stubbornly refuse to whip, do yourself a big 
favor and separate each one into a small dish or cup before adding the 
white to the bowl you plan to whip them in! then, if you break one yolk, 
you.ve only messed up that white. (give that one to the dog, or save it 
for scrambled eggs for breakfast.) put the whites in a deep, narrow mixing 
bowl and put the yolks in a larger mixing bowl. add the pinch of cream of 
tartar to the whites and, using your electric mixer (not a blender or food 
processor!), whip egg whites until they stand in stiff peaks. set aside. 
in a larger bowl, beat the yolks with the rest of the polyol sweetener and 
all of the splenda, until the mixture is pale yellow and very creamy.at 
least 3 to 4 minutes. beat in the lemon zest and the salt. stir the 
ground walnuts into the yolk mixture.you can use the electric mixer, but 
the mixture will be so thick, i think a spoon is easier. when that's well 
combined, gently fold in the egg whites, using a rubber scraper, a third 
at a time, incorporating each third well before adding the next. when all 
the egg whites are folded in, gently pour batter into the prepared pan. 
bake for 45 minutes. sprinkle top with the 2 additional tablespoons 
splenda while cake is hot, then let cool before serving. cut in thin 
wedges to serve. 
 
each serving with: 194 calories; 18 g fat; 9 g protein; 4 g carbohydrate; 
1 g dietary fiber; 3 g usable carb. carb count does not include polyol 
sweetener. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5238) Mirror: rec.food.recipes: Fri, Nov 5, 2004


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