Walnut Cake with Coffee Syrup

A very nice cake, goes well with coffee (haha :) ). I used zwieback and normal (not toasted) walnuts; you can probably tweak this recipe to make it suitable for people on a gluten-free diet as my guess is that it's easier to substitute the zwieback than it would be to substitute flour. I forgot to measure the quantity of the syrup and just poured everything over it, but luckily that wasn't a problem. I really liked the structure of the cake.

Because of the spices, it reminded me very much of Christmas and I'm considering making the cake again in December, though I would then probably use another syrup, i.e. vanilla, cinnamon or cardamom syrup, and perhaps even coat it in a layer of chocolate.

We loved this cake! It contains very little flour, and instead the body is largely composed of chopped walnuts and the crumb of your choice. Like Peckish sister, I used Panko. This mixture also contains separated eggs, with the whites beaten and folded in. I was quite skeptical, it looked different from almost every cake I've ever prepared, but my worries were unfounded.

Like PS, the most difficult part, we found, was waiting. First you wait for the cake to cool, then you slice and apply syrup. Then you wait for the syrup to penetrate - over night. I will confess to snitching a small piece for breakfast, and it went very well with a cup of strong coffee.