Walnut Cake with Egg

This wonderful dessert is halfway between a soufflé and a cake. It is a traditional dish from the Peloponnese; this recipe was given to me by my friend Sofia Kapetanakou. In her version, one egg, one tablespoon of sugar, and one tablespoon of semolina were used for each tablespoon of walnuts. I have reduced the number of egg yolks and the amount of sugar, and I can assure you it tastes even better.