Greek Walnut Cake with Cinnamon Syrup

What you need

• 100 g (3 1/2 oz) unsalted butter, softened, plus extra for the tin
• 150 g (3/4 cup) sugar
• 5 large eggs, separated
• 250 g (9 oz) walnuts, finely chopped or coarsely ground
• 150 g (1 cup + 2 tbsp) plain flour
• 60 g (1/2 cup) fine dry breadcrumbs
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 orange, zest only
• 80 ml (1/3 cup) milk
• 1 pinch salt
• 300 g (1 1/2 cups) sugar, for the syrup
• 300 ml (1 1/4 cups) water, for the syrup
• 1 cinnamon stick
• 3 strips of lemon peel

Method

Restated from the original video

1. 1

   Make the syrup first. Put the syrup sugar, water, cinnamon stick and lemon peel in a pan, boil for 5 min until lightly syrupy, then leave to cool completely.

2. 2

   Heat the oven to 180 °C (350 °F). Butter a 22 cm (9 in) springform tin and line the base with baking paper.

3. 3

   Mix the flour, breadcrumbs, baking powder, ground cinnamon, cloves and salt, then stir in the walnuts.

4. 4

   Beat the butter and the 150 g sugar until pale and fluffy, 3-4 min.

5. 5

   Beat in the egg yolks one at a time, then the orange zest.

6. 6

   Fold in the dry mixture in two additions, alternating with the milk, until just combined.

7. 7

   Whisk the egg whites to firm peaks, then fold them into the batter in three additions without knocking out the air.

8. 8

   Scrape the batter into the tin and level the top.

9. 9

   Bake until deep golden and a skewer comes out clean, 40-45 min.

10. 10

    Prick the hot cake all over with a skewer and pour the cold syrup over it, a ladle at a time, letting it soak in.

11. 11

    Leave the cake in the tin until completely cool, at least 1 hour, so it absorbs the syrup.

12. 12

    Cut into squares or wedges and serve at room temperature.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.