- 225 gm very fine sugar
- 1/2 cup honey
- juice of 1 lemon
- 1 tsp ground cinnamon
- 225 gm flour, sifted
- 1 tsp baking powder
- 225 gm walnuts, chopped
- 1/4 cup butter softened
- 4 eggs, separated, at room temperature
In a small saucepan heat 3/4 cup of water and in this dissolve half the sugar. Bring to a boil and simmer for 5 minutes, stirring regularly. Stir in the honey, lemon juice and half of the cinnamon and simmer, stirring for 5 minutes longer. Remove from the flame and let cool for 1/2 hour.
In a mixing bowl combine the flour, baking powder, half the nuts and the remaining cinnamon.
In another bowl cream together the butter and remaining sugar until light in color. To this mixture add the egg yolks, one at a time, beating well. Beat in the walnut mixture.
In yet another bowl beat the egg whites stiff and gently fold these into the nut and flour mixture.
Transfer to a well greased baking tin about 8" (20 cm) square, sprinkle the top with the remaining nuts and bake in an oven that has been preheated to 180 degrees Celsius until a wooden toothpick placed in the center comes out clean (about 50 minutes).
Remove the cake from the oven and cut into square or diamond portions in the baking tin. Pour the cooled syrup over and let stand, covered, overnight. Serve at room temperature.