Syrupy Walnut Cake with Ice Cream

For the Cake

• 1 cup All-purpose flour (150g)
• 2 cup Fine semolina (380g)
• 2 tsp Baking powder (16g)
• 1 tsp Cinnamon (4g)
• 1 pinch Cloves
• 2 cup Coarsely ground walnuts (200g)
• 6 Eggs
• 1 cup Sugar (230g)
• 2 tbsp Brandy or Cognac (20ml)
• 2/3 cup Sunflower oil (170ml)
• 1 cup Milk, at room temperature (250ml)

For the Syrup

• Sugar (2 and 2/3 cups / 615g)
• 2 ½ cup Water (625ml)
• 1 Cinnamon stick
• 1 piece of lemon peel

For Serving

• Vanilla or Mastic ice cream
• Freshly grated cinnamon

1. In a bowl, mix the flour, semolina, baking powder, cinnamon, and cloves. Stir and add the coarsely ground walnuts. Beat the eggs for 2-3 minutes, and as soon as they start to foam, add the sugar. Beat until the mixture has risen and become creamy, about 5 minutes. Lower the mixer speed and add the brandy and sunflower oil. Beat and gradually add half of the flour mixture. Add the milk and then add the rest of the flour mixture. Grease a rectangular baking pan measuring 23x33 cm and pour in the walnut cake batter. Set it aside for 30 minutes so the semolina can 'bloom' (absorb moisture). Preheat the oven to 180°C and bake the walnut cake for 40 minutes.
2. After 20 minutes of baking, prepare the syrup: In a saucepan, combine all the syrup ingredients and stir. Place it on the heat, and once the sugar has dissolved and the water is boiling, reduce the heat. Boil for 5 minutes. Take the walnut cake out of the oven and pour the hot syrup over it, spoon by spoon. Set the dessert aside for 2-3 hours to 'soak up' the syrup and cool down. Serve the walnut cake with ice cream of your choice and sprinkle with freshly grated cinnamon, if desired.