1 c. butter
1 c. sugar
1 tsp. grated orange rind
4 eggs, separated
1 c. flour
1 c. fine semolina flour
4 tsp. baking powder
1 tsp. ground cinnamon
1/2 c. milk
2 c. coarsely ground walnuts
1 quantity syrup (below)

1. Cream butter and sugar with orange rind until light and fluffy.

2. Add egg yolks, beating well.

3. Sift flour, semolina, baking powder and cinnamon twice.

4. Fold into creamed mixture alternately with milk and add walnuts, mixing gently.

5. Beat egg whites until stiff and fold into batter using a metal spoon to prevent over-mixing.

6. Pour into a greased oven dish, 13 x 9 x 2 inches.

7. Bake in a preheated 350°F oven for 45 minutes or until cooked when tested with a toothpick.

8. Make syrup while cake is baking.

9. Pour strained, boiling hot syrup over hot cake.

10. When cold cut into squares or diamond shapes and lift out onto serving platter with a pallet knife.

11. Whipped cream may be served separately.

SYRUP:

2 c. sugar
2 c. water
3 whole cloves
3 inch cinnamon stick
1 tbsp. lemon juice
Thin strip of lemon rind

1. Place ingredients in a heavy based saucepan and stir over heat until sugar dissolves.

2. Bring to a boil and boil over moderately high heat for 10 minutes.

3. Strain and use hot.