Walnut recipe 2


125 grams butter
¾ cup (170 grams) sugar
4 eggs, separated
1/3 cup brandy (leave out if you wish)
finely grated rind of 2 oranges
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups (230 grams) chopped walnuts
1 cup (150 grams) flour (we use Spelt flour)
1 teaspoon baking powder
¼ cup chopped walnuts, for topping


juice of 2 oranges
2/3 cup sugar
4 whole cloves
1 cinnamon stick

Preheat oven to 180 degrees Celsius. Line a 20 centimetre cake tin with tin foil, then cooking paper. (The traditional Greek method is to cook the cake in a pudding dish.)
Cream butter and sugar. Add egg yolks, one at a time, beating well between each addition. Add brandy, orange rind, cinnamon and cloves and stir to combine. Add the flour and combine, then add the walnuts.
Beat egg whites until firm peaks form. Fold into cake mixture. Pour into prepared cake tin and bake for 45 minutes.
While cake is cooking, make the syrup. Combine all ingredients in a saucepan over a low heat. Bring to the boil, stirring most of the time, and cook for 4-5 minutes. Discard cloves and cinnamon stick.
When the cake comes out of the oven, pour syrup evenly over the cake and sprinkle extra walnuts over the top.