Flourless Walnut Cake - cooking recipe

Ingredients

4 large eggs, separated
1 cup Splenda granular
1 tablespoon Splenda granular
2 teaspoons lemon zest, grated
3/4 lb walnuts, finely ground
powdered sugar, to garnish (optional)
cocoa (to garnish) (optional)
fresh berries, garnish (optional)

Preparation

Preheat the oven to 375\u00b0F
Lightly butter and flour an 8-inch round cake pan.
Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
In a separate bowl, beat the egg whites until they hold stiff peaks.
Fold one quarter of the whites into the egg-yolk mixture to lighten it.
Add the ground walnuts, stirring until thoroughly blended.
Carefully fold in the remaining egg whites to maintain a light texture.
Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
Cool on a rack before removing the cake from the pan.
To serve, slice into wedges.
If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
WINE SUGGESTIONS:
Late Harvest Riesling or Sweet Orange Muscat wines.