Karythopita (Walnut Spice Cake) - cooking recipe

Ingredients

The Syrup
3 1/2 cups water
2 2/3 cups sugar
6 whole cloves
1 cinnamon stick
1/2 lemon, juice and rind of
The Walnut Cake
10 eggs, separated
10 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon baking soda
2 teaspoons baking powder
4 tablespoons self-rising flour
1 orange, juice and zest of, grated
2 tablespoons brandy (or flavoring)
6 tablespoons toasted breadcrumbs or 6 tablespoons zwieback cookies, crushed
10 tablespoons finely chopped walnuts
1/8 teaspoon salt
1 tablespoon water
butter (to grease baking pan)
coarsely chopped walnuts (topping)
ground cinnamon (topping)

Preparation

Make the syrup: In a saucepan, add all syrup ingredients and bring to a boil, stirring well. Reduce heat and allow to boil gently for 10 minutes. Set aside to cool.
Beat egg whites, salt, and water to the firm peak stage.
Preheat oven to 340\u00b0F
In a mixing bowl, beat the egg yolks, sugar, cinnamon, and ground cloves very well until creamy and smooth.
In a separate bowl, mix the baking soda, baking powder, and flour, and stir in to the mixture.
Add grated orange peel and juice, brandy, breadcrumbs, and walnuts.
Finally, and carefully, fold in the beaten egg whites.
Lightly grease a 13x9 inch baking pan (or equivalent) with butter, pour in the batter, and bake at 340F for 40 minutes.
Cake is done when a knife inserted into the middle comes out dry.
Spoon the cooled syrup evenly over the hot cake. Sprinkle with walnuts mixed with a little cinnamon. Allow to cool before serving.
Make sure the syrup is completely cooled before adding to cake. If necessary, refrigerate for a few minutes.