• Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease and line the base on a 20cm/8in spring clip cake tin.
• Place 400g (14oz) walnuts in a food processor and process until very finely chopped
• Beat 125g (4oz) butter and 125g (4oz) sugar together until light and fluffy. Beat in 3 egg yolks.
• Sift together 50g (2oz) flour, 2 teaspoon baking powder and 1 teaspoon each cinnamon and nutmeg into the bowl and mix to combine. Then stir in 4 tablespoon brandy.
• Whisk 3 egg whites until standing in soft peaks. Gently fold about one third of the walnuts followed by one third of egg whites into the creamed mixture. Repeat until all the walnuts and egg whites have been incorporated into the mixture
• Spoon into the prepared cake tin and bake for 50 minutes Allow to cool in the tin for 5 minutes before transferring a wire rack placed over a tray.

Make the syrup

• Meanwhile Heat 125g (4oz) sugar and 150ml (¼pt) water in a small pan and simmer gently for 5 minutes. Allow to cool slightly.
• Whilst the cake is still warm, prick all over with a skewer. Stir the grated lemon zest, juice and brandy into the syrup. Spoon the syrup over the cake and allow to soak in. Spoon over any syrup that runs into the tray.
• Serve cold with fresh fruit for a fabulous dessert.