We've all heard the expression, we eat with our eyes. It's true. Nothing will reach our mouth if the eyes don't register approval first. However, did we ever hear the reverse.....our eyes are what we eat?
I know, yes, all our Mothers told us, "Eat your carrots, they're good for your eyes." But do we eat enough of those sweet orange roots? And, are those carrots really all our healthy eyes need?
Well, for most of us, no and no again. Our pretty blues, browns, greens and hazels also need sardines, cod, mackerel, tuna, spinach, kale, eggs, garlic, onions, shallots, capers, soy, blueberries, grapes, nuts and ta-dah............wine! Yep, wine. (Of course, moderation with wine is always important. Of course!)
We need to feed our eyes well. Here's a treat for the eyes compliments of my Nana who never wore glasses (except for the sun).
NUT CAKE FROM NANA
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| Buy walnuts in their shells, they're fresher that way |
9 egg yolks lightly beaten
9 egg whites beaten until stiff
½ lb powdered sugar, extra for garnish
2 tablespoons matzo meal -or- 2 tablespoons flour
pinch salt
2 teaspoons of real vanilla extract
1 lb ground walnuts, extra whole nuts for garnish
1 jigger good red wine
Method:
- Preheat oven to 350°.
- Lightly butter a spring form pan. Line the bottom with parchment or wax paper and lightly butter the paper also
- Cream together the egg yolks, sugar and salt
- Gently stir in the flour or matzo meal and then the vanilla
- By hand, using a rubber spatula, fold in the beaten egg whites, 1/3 at a time
- Pour into the prepared pan and place on the center rack of the oven.
Bake for 45 minutes or until the cake pulls away from the side of the pan and a toothpick inserted into the center of the cake comes out clean (or with only a few crumbs clinging to it).
Let the cake rest in the pan for 5 minutes, then turn out on a cookie rack to cool. Carefully peel off the parchment or wax paper.
To serve: dust the top with powdered sugar and garnish with whole walnut halves.
Cake keeps for 2-3 days at room temperature.
