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Preheat oven to 350 degrees. Grease and line a 9-inch springform pan with parchment paper; set aside.
Pour the walnuts into a food processor fitted with the blade attachment. Pulse until the walnuts are finely diced and resemble a coarse crumb; set aside.
In a bowl, combine the egg whites and half of the sugar. Use an electric mixer to beat the eggs until they are light, foamy, and have doubled in size; about two minutes on high. Set aside.
In a separate large bowl, combine the egg yolks and the remaining sugar. Use the same electric mixer to mix the eggs until they are pale in color and doubled in size; about 2 minutes.
Add in the zest, if using. Pour in the crushed walnuts and use a spoon to mix together.
Add in the egg whites and use a rubber spatula to mix altogether.
Pour the Italian walnut cake batter into the prepared springform pan.
Place on the center rack in the preheated oven and bake for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool on a wire rack for 10 minutes before removing the collar.
Once cooled completely, dust with powdered sugar, slice, and serve.