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. cake (4 generous servings.) Note: This is a very simple recipe that depends entirely on the quality of the walnuts. If you suspect your walnuts have been In storage for a while, place them on a baking sheet in a preheated 375 degree oven and lightly bake for 3 to 4 minutes to 'refresh' their flavor. This is a great cake to serve with late harvest style Riesling or sweet Orange Muscat wines. COOKING RIGHT SHOW #CR9679 ----