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Walnut Cake


Cake Mixture

5 eggs, separated
1.5 cups grated walnuts
1 cup grated almonds
1 cup castor sugar
250 unsalted butter
0.5 tsp vanilla
0.5 tsp cinnamon powder
0.5 tsp cloves powder
2 cups self-raising flour                                              


2 cups water
2 cups castor sugar
4 pieces of cloves
1 cinnamon stick
1 slice of lemon with its peel


Cake Mixture

  • Preheat the over to 180C.
  • Put butter in the cake tin into the oven to melt it.
  • Beat egg white in a bowl until light and fluffy.
  • In a large separate bowl, place the butter (butter should be melted by now), sugar and egg yolks and beat with electric mixer until sugar is dissolved.
  • Add cinnamon, vanilla and cloves and mix well.
  • Add flour and beat well.
  • Add the egg whites and beat well.
  • Add the walnuts and almonds and mix well.
  • Pour the mixture into the cake tin and place in the oven.  Cook for 45 ~ 60 minutes until the mixture does not stick when a skewer is placed in the middle. (This will be the time to prepare syrup.)
  • Take tine out and cut the cake into diamond shapes but leave cake in the tine and let it cool.

  • Place all ingredients in a saucepan and stir over low heat for 15 ~ 20 minutes.
  • Pour hot syrup over cool cake in the tin and leave until cake is cool enough to remove from the tin.


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