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    Windsor, CA 95492
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Flourless Walnut Cake With Lemon Cream and Fresh Berries

By Chef John Ash

This is a very simple recipe that is perfect to share during a ladies lunch. The quality of the walnuts is crucial. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” the flavor. Enjoy ​Sonoma-Cutrer’s The Cutrer Chardonnay with this cake.

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    Serves 8

    Total Time 1 hour

    Prep Time 15 mins

    Difficulty Level Medium

    Ingredients

    4 large eggs, separated (cake)

    1/2 lb. (1 cup plus 1 tbsp) sugar (cake)

    2 tsps grated lemon zest (cake)

    3/4 lb. walnuts, ground finely (cake)

    powdered sugar and/or cocoa (cake)

    1 pint fresh berries of your choice (cake)

    mint springs (cake)

    1/3 cup sugar (custard sauce)

    3 large egg yolks (custard sauce)

    1 1/2 cups light cream (half and half) (custard sauce)

    2 tbsps grated lemon zest (custard sauce)

    1/2 tsp pure vanilla extract (custard sauce)

    drops of fresh lemon juice to taste

    Directions

    1. Make the Walnut Cake: Beat the egg yolks and sugar together until light and fluffy (about 4 minutes with an electric mixer). Stir in lemon zest.

    2. 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.

    3. Pour batter into a buttered and lightly floured 8-inch cake pan and bake in a preheated 375° oven for 40 - 45 minutes or until firm and golden brown. Cool cake on a rack before turning out. Slice and serve with lemon custard sauce, a dusting of powdered sugar and/or cocoa, fresh berries and a mint spring.

    4. Make the Lemon Custard Sauce: Beat sugar and egg yolks together until lightly colored. Heat cream and zest together in a small saucepan until steaming but not boiling. Slowly beat hot cream into yolk mixture being careful not to scramble the eggs.

    5. Return mixture to pan and cook over moderate heat, stirring constantly, until sauce just begins to thicken. Off heat and strain sauce quickly. Stir in vanilla and lemon juice to taste. Cool, cover and refrigerate up to 3 days.

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    Sonoma-Cutrer’s top priority is always to protect the health and wellness of our guests and employees. Our team has been actively monitoring the coronavirus (COVID-19) situation, especially as it relates to Sonoma County, CA. We have decided to suspend all tours and tastings at Sonoma-Cutrer beginning March 14, 2020.

    As we all navigate through this dynamic situation, our goal is to further minimize risk to our valued guests, employees and the potential spread of the virus to their families and communities. While we expect this disruption to our tours and tastings to be temporary, our closure will remain in place until this health emergency subsides and officials declare it safe to resume normal activity. 

    In the meantime, if you have questions, please do not hesitate to contact us directly. You may contact our tasting room at (707) 237-3489 or [email protected]. For wine club questions, please call (707) 237-3498 or email [email protected]. We will be checking our phone messages and emails daily.

    Additionally, you may find information as it pertains specifically to Sonoma County, CA at sonomacounty.com/coronavirus.

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