This is the first time I’ve deliberately made anything Gluten-free.

Preheat the oven to 160C fan forced. 
This cake takes almost an hour to cook. 

I’m still working out how long this cake should cook for. I originally checked it at 40 minutes but it needed another 30 minutes to cook through, so my cooking time isn’t reliable #justsayin.

Syrup ingredients:

• 1 cup sugar
• 2 cups water
• 3 cloves
• some lemon rind

Syrup method:

1. Put all these ingredients in a small pan and cook them on the stove top for 5 minutes.
2. The syrup should be running and not thickened.
3. Allow the syrup to cool before spooning it on the cooked cake. 

Remember the cake should be warm when you spoon the syrup over it.

Cake ingredients:
6 eggs
250 gm butter
3/4 cup sugar
1 teaspoon cinnamon powder
2 Tablespoons of baking powder
2 cups of gluten-free bread crumbs
1 1/2 cups of walnuts – pre-crushed if that suits your blender

Cake method:

1. Grease the tin well. I used a 25cm round tin.
2. Blend the butter, eggs and sugar together in the blender first.
3. Add the remaining ingredients.
4. Blend these until the ingredients are spread through evenly.
5. Pour the cake batter into the cake pan and spread is so the top is even. You can leave it looking rough because it doesn’t settle.
6. Bake until it’s golden brown.
7. Let the cake rest in the tin for 5 minutes before turning it out.
8. Spoon the syrup one ladle at a time.