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Simmer syrup ingredients over medium heat for 5 minutes. Strain and cool.
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Stir together walnuts, breadcrumbs, flour, baking powder, cinnamon, cloves, and orange rind.
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Beat butter and sugar at high speed until fluffy. Add 1 egg yolk at a time and beat after each addition. Beat in half the nut mixture and enough to keep the mixture moist.
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Whip the egg whites to firm peaks. Fold egg whites and remaining nut mixture into batter. Pour into a buttered 25 cm (10-inch) springform pan. Bake in preheated oven at 180°C (350°F) for about 40 minutes, or until set.
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Remove pan from oven and place on a wire rack. Pour the cool syrup over the hot cake, cover it with a cloth and let it cool in pan.
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Cut into diamonds or wedges, garnish with additional walnuts and serve with vanilla ice cream.