5 large eggs (separate whites from yolks)
2 tbsp brandy
grated zest and juice of 1 orange
90 g fine sugar
1/2 tsp ground cinnamon
1/4 tsp ground cloves
20 g of self-raising flour( sift)
2 tsp baking powder
30 g of crumbs from yesterday’s white bread
180 g walnuts (chopped)
130 g fine sugar
150 ml of water
3 Bud cloves
1 stick cinnamon
juice and thinly cut rind of 1 lemon
Preheat the oven to 190*C. Grease and line a rimmed baking paper bottom and sides of 23 cm shape,preferably with a removable bottom.
In a large bowl, whisk the egg yolks, brandy, juice and orange zest in a gentle smooth.
Pour in a bowl combine sugar, cinnamon, cloves, flour, baking powder, bread crumbs and 150 g of walnuts. Chop into a fine crumb and pour into a large bowl. In a separate clean bowl, whisk whites until solid faces.
Mix the yolk mass with crumbs, then gently fold the egg whites and mix thoroughly with a metal spoon.
Spoon the batter into the prepared pan and bake for 40 minutes. To check the readiness, stick to the center of the skewer – the cake is ready, if it comes out clean. If necessary, bake for another few minutes.
While baked cake,prepare the syrup. Combine all ingredients in a small saucepan and stir over medium heat until the sugar is dissolved. Bring to a boil and cook over low heat for 5 minutes. Cool completely, then strain into a jug.
Remove finished cake from oven and prick all over the surface with a thin skewer. Sprinkle the remaining nuts and pour cold syrup. Let cool, remove from the mold and serve.