Directions: |
Directions:1. Grease a 13x9x2" baking dish and preheat oven to 375ºF. Cream butter in a large bowl until soft and then add 1/2 c. sugar; beat until the mixture is very light and fluffy.
2. Add the separated egg yolks one at a time, beating mixture after addition. Stir in 4 Tbsp. brandy and 1/2 tsp. ground cinnamon. Mix in chopped walnuts using a wooden spoon.
3. Sift the flour and baking powder; set aside. Whisk the egg whites with a pinch of salt until stiff. Fold them into the creamed mixture, alternating with tablespoons of the flour until all egg whites and flour have been blended in.
4. Spread the mixture evenly in the greased baking dish. Bake for approximately 40 minutes. The top of the cake should be a golden brown, and a toothpick inserted should come out clean. Remove from the oven and allow cake to rest in the pan.
5. For the syrup: Mix 1 1/4 c. sugar with 1 1/4 c. water in a small saucepan. Heat gently, stirring until the sugar is dissolved. Bring mixture to a boil, lower heat and add 2 Tbsp. of brandy, orange rind and cinnamon sticks. Simmer for about 10 minutes.
6. Cut the cake into 2 1/2 inch diamonds or squares while hot and strain syrup slowly over cake. Let stand for 20 minutes or until the syrup has been absorbed through.
7. Cake will stay moist for 2-3 days if covered with plastic wrap and does not need to be refrigerated. |
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