Ingredients

100g

organic plain flour

1tsp

baking powder

Pinch

of Steenbergs Organic fleur de sel

350g

organic walnuts, chopped

eggs, separated

350g

organic caster sugar

1tsp

Steenbergs organic Fairtrade vanilla extract

For the syrup:

500g

organic sugar

600ml

water

1tsp

organic cinnamon powder

For many of us we associate walnuts with coffee cakes and this recipe is very different - walnuts are the star front and centre of the cake.

Method

Pre-heat the oven to 180°C.
Mix the organic flour, baking powder, fleur de sel and organic walnuts together. Beat the egg with 150g of the Fairtrade organic caster sugar until pale, thick and creamy, then stir into the walnut mixture. Add the organic Fairtrade vanilla extract and stir well. Beat the egg whites until they stand in firm frothy peaks. Pour the remaining sugar on the surface of the whites, a little at a time, and beat it in, retaining as much air as is possible, until the mixture is shiny. Add a little of the whites to the walnut mixture to loosen it before folding the rest very gently into the egg and sugar mixture.
Pour into a greased and floured tin that's around 28cm in diameter. Bake for 45 - 50 minutes until it is firm to touch. Meanwhile make the syrup by simmering the sugar and water with the cinnamon for about 10 minutes.
When the cake is done, pour the syrup over the cake and make little holes in the top so that the syrup seeps in. Allow to cool.