Greek Walnut Cake

serves 4

1 cup all-purpose flour

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup finely chopped walnuts

4 eggs, separated

1/2 tsp cream of tartar

1 1/2 cups sugar, divided into 3 ½ cup quantities

1/4 cup sweetened apple juice

1 Tbsp lemon juice

1/2 tsp grated lemon peel

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

In large mixing bowl beat egg whites with cream of tartar at high speed until foamy.  Add 1/2 cup 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 see if sugar has dissolved.)

In small mixing bowl beat egg yolks at high speed until thick and lemon-colored, about 5 minutes.  Gradually beat in 1/2 cup of the remaining sugar.  Sprinkle flour mixture over whites then gently but thoroughly fold in yolk mixture.

Pour into greased and floured 10-inch springform pan.  Gently spread batter evenly.

Bake in 350 degree oven until top springs back when lightly touched with finger; about 45-50 minutes.  Remove cake from oven and cool completely.  Remove cake from pan and invert on to serving platter.  Pierce top of cake with a skewer or fork.

In small sauce pan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel.  Cook over medium-high heat, stirring constantly until mixture boils.  Remove from heat.  Slowly spoon syrup over cake until absorbed.