for 32 pieces

Syrup

3 dl	water
200 g	sugar
1	cinnamon stick
2	cloves

Pastry

200 g	butter, soft, cut into pieces
120 g	sugar
1 pinch	salt
4	eggs
250 g	walnut kernels
350 g	white flour
2 tsp	baking powder
1 tsp	cinnamon
1 dl	milk

How it's done

Syrup

Place the water, sugar, cinnamon, and cloves in a pan, bring to the boil while stirring over medium heat, and cook for approx. 2 mins. Set aside the syrup.

Pastry

Place the butter in a bowl, add the sugar and egg yolks, beat using the whisk on a mixer until the mixture becomes lighter in colour. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Place the walnut kernels in a food processor, blitz, set aside 50 g. Add the remaining mixture with the flour, baking powder, and cinnamon to the mass and mix well. Pour in the milk, mix. Transfer the cake mixture to the prepared tin.

To bake

Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove, leave to cool slightly. Pour the reserved syrup over the cake, leave to cool in the tin. Remove the cake from the tin, cut into pieces, and sprinkle with the reserved walnut kernels.

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