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Friday, February 25, 2011 Torta di Noci (flourless walnut cake) By Article @ 6:04 PM :: 11 Views :: :: Dessert, Italian, Cakes, Gluten-Free   8 oz. (225 grams) walnuts 6 large eggs 3/4 c. (150 grams) sugar Grated zest of 1 lemon Pinch of kosher salt Powdered sugar for dusting Preheat oven to 350 degrees F (175 degrees C). Toast the walnuts on a baking sheet until fragrant and lightly colored, about 10 minutes. Cool completely. Using a rotary cheese grater fitted with the finest holes, grate the nuts onto the plate. they should have the light, dry texture of a fine meal. Set aside. Reduce oven temperature to 325 degrees F (160 degrees C). Butter and flour the bottom and sides of a 9 inch springform pan. Separate the egg yolks and whites, putting them in separate large mixing bowls. Mix on medium speed, beat the yolks with half the sugar until pale yellow, thick and fluffy, about 4 minutes. Beat in the lemon zest. Set aside. With clean beaters, beat the whites on low speed with a pinch of salt to break them up. then raise the speed to medium and beat to soft peaks. Raise the speed to high and add the remaining sugar gradually. Continue beating until firm peaks. Pour the beaten egg yolks over the whites. Sprinkle with one-quarter of the ground walnuts and fold gently. Fold in the remaining walnuts one-quarter at a time, take care to preserve the volume of the batter and folding just until the nuts are incorporated. Pour the batter into the prepared pan. Bake on the oven's middle rack until the cake is firm to the touch and golden on top and a toothpick comes out clean, 45-55 minutes. Cool in the pan on a rack 20 minutes, then remove the sides of the pan and continue cooling the cake on the rack. Just before serving, dust the surface with powdered sugar, using a sifter. The cake will fall as it cools. It is best eaten the day it is made.