Recipe - Walnut Cake With Lemon Sabayon

2 cup Walnut pieces; chopped 1/8"
pieces
One half cup Hazelnuts; finely chopped
One half cup Sugar
One half cup Bread crumbs
One fourth cup Extravirgin olive oil
3 Eggs
One fourth cup Milk
Three fourths teaspoon Baking powder
2 tablespoon Nocino; (Italian walnut
liqueur)
8 Egg yolks
Juice and zest of 2 lemons
One fourth cup Sugar

Preheat oven to 375 degrees. In a mixing bowl, stir together walnuts,
hazelnuts, sugar, and bread crumbs until well mixed. Add olive oil, eggs,
milk, baking powder, and Nocino and stir to form a thick and chunky puree.
Pour into a buttered and sugared 8inch quiche pan and bake until firm but
moist, 35 to 40 minutes. Meanwhile, place yolks, juice, zest, and sugar
into a copper bowl and whisk until frothy and light, 1 minute. Place over
pan with boiling water and cook carefully, whisking furiously, until as
firm as whipped cream, and place in refrigerator. Remove cake and serve
warm, with cool sabayon. This recipe yields ??