Walnut Cake with Brandy
⏱️ Prep: 30 min🍳 Cook: 5 min
Ingredients
| 275 g | walnuts | |
| 150 g | flour | |
| — | baking powder | |
| 150 g | butter | |
| 100 g | icing sugar | |
| 1/4 tsp | 1.3 ml | cinnamon |
| 1/4 tsp | 1.3 ml | cloves, ground |
| 4 pcs | eggs | |
| 1 pinch | salt | |
| 4 tbsp | 60 ml | brandy |
| 100 g | icing sugar (for the syrup) | |
| 2 tbsp | 30 ml | brandy (for the syrup) |
| 2 pcs | whole cloves (for the syrup) |
Instructions
- Heat the oven to 190°C. Line a deep square tin with baking paper and grease the base and sides well with oil.
- Beat the butter and sugar to a light fluffy mixture. Gradually add the egg yolks, beating well so they do not curdle.
- Sift the flour with the salt, cinnamon and cloves. Add the dry mixture to the buttery one. Carefully fold in the broken walnuts and the brandy.
- Whisk the egg whites to stiff snow and gradually fold them into the mixture. Pour it into the prepared tin. Bake for about 40 minutes. Leave to cool for 10 minutes.
- To make the syrup, put the sugar and 150 ml cold water in a heavy-bottomed pan. Heat gradually, stirring constantly, until the sugar dissolves. Add the cloves and the brandy. Boil for 8–10 minutes, until the mixture reduces and resembles a syrup. Remove the cloves.
- Return the cooled cake to the tin and cut it into 9 equal pieces. Pour the syrup over it and leave for 15 minutes until the liquid is absorbed.