Greek Walnut Cake
Ingredients:
Oil, for greasing
150g unsalted butter
100g caster sugar
4 eggs, separated
150g self raising flour
Pinch of salt
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
300g walnut pieces
4 tablespoons brandy
For the syrup
1 cup caster sugar
1 cup cold water
2 whole cloves
1 cinnamon stick
2 tablespoons brandy
Method:
Preheat the oven to 190oC. Line the base of an 18cm square deep cake tin with greaseproof paper and grease the bottom and sides well with oil.
Cream together the butter and sugar until light and fluffy.
Slowly add the egg yolks, beating well to prevent curdling.
Carefully sieve together the flour, salt, cinnamon and cloves and then beat this mixture into the butter and sugar mixture.
Next, very gently stir in the walnuts and the brandy.
Whisk the egg whites until stiff and carefully fold into the cake mixture.
Spoon the mixture into the prepared cake tin.
Bake in the centre of the oven for 40 minutes until cooked.
Allow to cool for 10 minutes, then turn out onto wire rack, remove greaseproof paper and cool.
To make the syrup, place the sugar and water in a heavy based saucepan.
Heat gently, stirring all the time, to dissolve the sugar, then add the cloves, cinnamon and brandy.
Boil for 8-10minutes to reduce until syrupy.
Remove the cloves and cinnamon stick.
Return cake to tin and cut into 9 equal pieces.
Pour the syrup over the cake.
Leave to stand for 15 minutes to absorb the liquid, then carefully lift out the pieces onto a serving plate.
