Recipe - Greek Walnut Cake

1 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Ground cinnamon
One fourth teaspoon Ground cloves
One half cup Finely chopped walnuts
4 Eggs; separated
One half teaspoon Cream of tartar
1 One half cup Sugar; divided
One fourth cup Sweetened apple juice
1 tablespoon Lemon juice
One half teaspoon Grated lemon peel

In medium bowl, sift together flour, baking powder, cinnamon and cloves.
Stir in walnuts. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed
until foamy. Add One half cup of the sugar, 2 tablespoons at a time, beating
constantly until sugar is dissolved and whites are glossy and stand in soft
peaks. (Rub just a bit of meringue between thumb and forefinger to feel if
sugar has dissolved.) In small mixing bowl, beat egg yolks at high speed
until thick and lemoncolored, about 5 minutes. Gradually beat in One half cup
of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk
mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into
greased and floured 10inch springform pan. Gently spread batter evenly.

Bake in preheated 350ºF oven until top springs back when lightly touched
with finger, about 45 to 50 minutes. Remove cake from oven. Cool
completely. Remove cake from pan and invert onto serving platter. Pierce
top of cake with a skewer or fork.

In small saucepan, stir together apple juice, remaining One half cup sugar,
lemon juice and lemon peel. Cook over mediumhigh heat, stirring
constantly, until mixture boils. Remove from heat. Slowly spoon syrup over
cake until absorbed.

Posted to recipeludigest by jeryder@juno.com on Mar 20, 1998