Walnut cake

• 9 eggs, separated
• 3/4 cup (165g) caster (superfine) sugar
• 1/3 cup (80ml) brandy
• 3/4 cup (180ml) orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cup (180g) finely chopped walnuts
• 1 1/2 cup (150g) packaged breadcrumbs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon every ground cloves and allspice
• 1 teaspoon bicarbonate of soda (baking soda)

• 1 cup (220g) caster (superfine) sugar
• 2 cup (500ml) water
• 1 cinnamon stick
• 1 strip orange rind

Walnut cake

• 1

  Preheat oven to 200°C. Grease deep 20cm x 30cm ovenproof dish; line with baking paper, extending paper 5cm over short aspects.

• 2

  Beat egg yolks and 1/2 cup (110g) of the sugar in miniature bowl with electric mixer unless gentle and fluffy. Transfer mixture to gargantuan bowl; dash in brandy, juice and extract, then nuts, breadcrumbs and sifted spices and soda.

• 3

  Beat egg whites in gargantuan bowl with electric mixer unless serene peaks make. Gradually add final sugar, beating unless sugar dissolves between additions; fold into walnut mixture, in two batches. Pour mixture into dish.

• 4

  Bake cake about 40 minutes. Chilly cake in dish.

• 5

  Meanwhile, to construct syrup dash substances in miniature saucepan over warmth unless sugar dissolves. Lift to the boil; boil, uncovered, without stirring, 10 minutes.

• 6

  Pour hot syrup over cake.