It is a wonderful cake to make and keeps well covered and at room temperature.
Preparation time: 30 minutes Cooking time: 1 hour
Pre heat oven to 170º C
Grease a round baking pan approximately 30 cm diameter
Beat the butter with 200g caster sugar.
Add the yolks one at a time and beat well.
In a separate bowl beat the egg whites with the remaining 100g caster sugar until soft peaks form.
Mix the finely chopped walnuts with the flour, the cinnamon and baking powder.
Add half of the mixture to the butter and fold lightly with a spatula.
Add half of the egg whites and continue to fold lightly
Continue adding the remaining ingredients.
Pour the mixture into the baking pan, spread mixture out evenly.
Sprinkle the coarsely chopped walnuts over the top and bake for at least one hour. Test cake by piercing the centre of the cake to see if it is cooked.
Whilst cake is cooking prepare the syrup.
Bring the sugar and water to the boil and continue boiling for 3 minutes. Add the brandy.
Pour the syrup over the cake whilst they are both warm
You can glaze the walnut cake with a chocolate icing, once the cake has cooled. Warm 200g of cream and pour over 200g of chopped cooking chocolate. Mix well, allow to cool and thicken. Spread evenly over the cake. You can substitute the walnuts for either almonds or hazelnuts. Enjoy!