Recipe

Cinnamon and walnut syrup cake

  • 45 mins cooking
  • Serves 12
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Ingredients

Cinnamon and walnut syrup cake
  • 3 eggs
  • 3/4 cup (165g) caster sugar
  • 3/4 cup (110g) self-raising flour
  • 3 teaspoon ground cinnamon
  • 185 gram butter, melted
  • 3/4 cup (80g) walnuts, coarsely chopped
  • 1 cup (220) caster sugar
  • 3/4 cup (180ml) water

Method

Cinnamon and walnut syrup cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 23cm-square slab pan, line base with baking paper.
  • 2
    Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until dissolved between additions. Beat in sifted flour and cinnamon, in two batches, beat in butter then stir in nuts. Pour mixture into pan, bake about 30 minutes.
  • 3
    Meanwhile, make sugar syrup. Combine ingredients, sugar and the water in small saucepan, stir constantly over heat without boiling until sugar is dissolved. Bring to the boil, reduce heat, simmer, uncovered, 5 minutes.
  • 4
    Stand cake in pan 5 minutes before turning onto wire rack set over tray. Pour hot syrup over hot cake. Serve cake warm or cold.

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