Karythopita (spiced walnut cake)

Step 1

Preheat oven to 180°C. Grease and line base of a square 20cm (base measurement) cake pan with baking paper.

Step 2

Use an electric mixer to beat the butter and sugar together until pale and creamy. Add the egg yolks, one at a time, beating well between each addition. Add the brandy, rind, cinnamon and cloves and stir to combine. Add the finely chopped walnuts and flour and stir to combine.

Step 3

Place eggwhites in a clean, dry bowl. Use an electric mixer to whisk until firm peaks form. Add one-third of eggwhite to walnut mixture; fold until just combined. Add remaining eggwhite; fold to combine. Pour mixture into pan and smooth the surface.

Step 4

Bake for 40 minutes or until a skewer inserted in the centre comes out clean when tested. Remove from oven.

Step 5

To make the syrup, combine the water, orange juice, sugar, cloves and cinnamon in a saucepan over low heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Increase heat to medium-high and bring to a simmer. Cook for 3-4 minutes or until syrup thickens slightly. Remove from heat and discard cloves and cinnamon stick.

Step 6

Turn cake onto a wire rack over an oven tray. Pour hot syrup evenly over cake. Combine the extra walnuts and extra cinnamon in a bowl. Sprinkle evenly over the cake. Pour any syrup that collects on the oven tray over the cake for a second time. Serve warm or at room temperature.