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 ounces (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 teaspoons lemon zest
1 pinch salt
2 tablespoons (30 g) extra Splenda for topping

Preheat oven to 350°F (180°C). 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
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