Heat oven to 340°F .
2.
In a mixing bowl, beat the egg yolks, sugar, cinnamon,
and ground cloves very well until creamy and smooth.
3.
In a separate bowl, mix the baking soda, baking powder,
and flour, and stir in to the mixture.
4.
Add grated orange peel and juice, brandy, breadcrumbs,
and walnuts.
5.
Finally, and carefully, fold in the beaten egg whites.
6.
Lightly grease a 13 x 9 x 2-inch baking pan (or
equivalent) with margarine.
7.
Pour in the batter, and bake at 340°F for 400 minutes.
8.
Cake is done when a knife inserted into the middle comes
out dry.
SYRUP BATH:
·
Spoon the cooled syrup
evenly over the hot cake.
·
Sprinkle with walnuts
mixed with a little cinnamon (replace with a dusting of
confectioner's sugar).
·
Allow to cool before
serving.
SYRUP:
1.
In a saucepan, add all syrup ingredients and bring to a
boil, stirring well.
2.
Reduce heat and allow to boil gently for 10 minutes. Set
aside to cool.
CHEF’S NOTE:
Make sure the syrup is completely cooled to room
temperature before adding to cake. If necessary,
refrigerate for a few minutes.
