Ingredients

• 125g butter, softened
• 3/4 cup (170g) caster sugar
• 4 eggs, separated
• 1/3 cup (80ml) brandy
• 1 tablespoon finely grated orange rind
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 cups (230g) finely chopped walnuts
• 1 cup (150g) self-raising flour
• 1/2 cup (100g) walnuts, coarsely chopped, extra
• 1 teaspoon ground cinnamon, extra

Spiced syrup

• 1/2 cup (125ml) water
• 1/3 cup (80ml) orange juice
• 1 cup (200g) caster sugar
• 4 whole cloves
• 1 cinnamon stick

Method

• 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.