Walnut Cake With Eggs

Ingredients

• 5 eggs, separated
• ¼ cup sugar
• ¼ cup fine semolina
• 5 tablespoons bread crumbs
• 6 tablespoons ground walnuts
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅓ cup brandy
• 1 cup water
• ½ cup sugar

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    209 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 5 grams protein; 116 milligrams cholesterol; 122 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Eight servings

Preparation

1. 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.
2. 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.

1 hour