Pre-heat the oven to 190C. Line the base of a 24 cm loose-bottomed cake tin with non-stick baking parchment, and grease the sides.
First, make the syrup so that it is completely cool by the time the cake is done. Put all the ingredients into a saucepan and stir over a moderate heat. Bring up to the boil and simmer for 5 minutes. Leave to cool.
Now for the cake. Melt the butter, and cool until lukewarm. Mix the breadcrumbs with the walnuts, salt, sugar, baking powder, cinnamon, cloves and lemon zest, and make a well. Pour into the centre of the dry ingredients and break in the eggs. Beat until thoroughly mixed, then pour into the prepared tin. Bake for 40-50 minutes until the cake feels firm to the touch. Test by plunging a skewer into the centre. If it comes out clean then the cake is done.
When the cake comes out of the oven, pierce all over with a skewer. Pour the cold syrup, little by little, over the hot cake and leave to cool, spooning any syrup that oozes out (don’t worry about the dirty dark brown colour it takes on - that’s perfectly normal) back over the centre of the cake every now and then, until it has all been absorbed.
Unmould and sprinkle the coarsely crushed walnuts evenly over the surface. Serve with Greek yoghurt and raspberries marinated with a touch of icing sugar and orange juice, and with a cup of thick, dark, black coffee.
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