Step 1

Cream the sugar and butter in a mixer until it becomes nice and light. Add the egg yolks one at a time ensuring each one becomes fully incorporated into the batter.

Step 2

Add your cognac or brandy and the juice and zest and ensure this all mixes well.

Step 3

*In a separate bowl combine the walnuts, breadcrumbs the spices and baking powder. Slowly add this dry mixture to your batter ensuring it mixes well.*

Step 4

Beat your egg whites until stiff peaks form and gently fold this meringue into the batter

Step 5

Place the mixture into a pre oiled 24cm baking tin or tray and cook in a 180 deg C oven for 40-45 mins. Ensure the cake is cooked by using the old “skewer method”.

Step 6

Whilst the cake is cooking prepare your sugar syrup by boiling all the ingredients in a non reactive pot. Once the mixture comes to a boil, turn the heat down to medium-low and simmer for a further 10 mins until we have a nice thick syrup.

Step 7

Remove the cake from the oven and let it cool down slightly. Pour the sugar syrup over the cake until it becomes fully absorbed.

Step 8

Cut the walnut cake into diamond shapes (anything will do really) and serve immediately with a nice strong espresso.