Walnut Cake With Eggs

• 5 eggs, separated
• 1/4 cup sugar
• 1/4 cup fine semolina
• 5 tablespoons bread crumbs
• 6 tablespoons ground walnuts
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 13 cup brandy
• 1 cup water
• 1/2 cup sugar

1. Preheat oven to 375 degrees.
2. Oil an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan well.
3. In a large bowl, whisk the egg yolks with the sugar until thick.
4. In another bowl, combine the semolina, bread crumbs, walnuts, baking powder, cinnamon and cloves.
5. Stir into the yolk mixture, then stir in the brandy.
6. Whip the egg whites until stiff but not dry and fold them into the yolk mixture.
7. Pour the batter into the prepared pan.
8. Bake until a tester inserted in the center comes out clean, about 30 minutes.
9. While the cake is baking, combine the water and sugar in a small saucepan.
10. Boil for 8 to 10 minutes.
11. As soon as the cake is done, pour the syrup over the top.
12. Let cool.
13. Loosen the cake from the sides of the pan with a small, sharp knife, turn out of the pan and serve.

eggs, sugar, fine semolina, bread crumbs, ground walnuts, baking powder, ground cinnamon, ground cloves, brandy, water, sugar

Taken from cooking.nytimes.com/recipes/8029 (may not work)