Walnut Cake With Eggs

Walnut Cake With Eggs

5 eggs, separated
1/4 cup sugar
1/4 cup fine semolina
5 tablespoons bread crumbs
6 tablespoons ground walnuts
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/3 cup brandy
1 cup water
1/2 cup sugar

Preheat oven to 375 degrees. Oil an 8 1/2-by-4 1/2-by-2 1/2-inch
loaf pan well. in a large bowl, whisk the egg yolks with the sugar
until thick. In another bowl, combine the semolina, bread crumbs,
walnuts, baking powder, cinnamon and cloves. Stir into the yolk
mixture, then stir in the brandy. Whip the egg whites until stiff
but not dry and fold them into the yolk mixture. Pour the batter
into the prepared pan. Bake until a tester inserted in the center
comes out clean, about 30 minutes.

While the cake is baking, combine the water and sugar in a small
saucepan. Boil for 8 to 10 minutes. As soon as the cake is done,
pour the syrup over the top. Let cool. Loosen the cake from the
sides of the pan with a small, sharp knife, turn out of the pan
and serve.

Yield: Eight servings.