Flourless Walnut Cake

I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.

• Ready In: 1 hr 10 mins
• Yields: 1 8 inch cake

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)

Directions

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