|Walnuts||12 Ounce, very finely chopped or ground (350 Gram)|
|Plain flour||1 1⁄2 Ounce (40 Gram)|
|Ground cinnamon||1 Tablespoon, grounded freshly|
|Eggs||6 Medium, separated|
|Marmalade||8 Ounce (250 Gram, Chunky, Home-Made If Possible)|
|Orange flower water||2 Tablespoon|
|For yogurt and orange-flower sauce|
|Orange flower water||2 Teaspoon|
|Thick greek yogurt||1 Pound (500 Gram)|
If you own a food processor, grind the nuts, then toss them together with the flour and cinnamon.
Whisk the egg yolks until they are pale and creamy, then beat in the nut mixture, marmalade and orange flower water.
Alternatively do this in a large bowl.
Whisk the egg whites until stiff.
Stir a little into the nut mixture, to make it less stiff, then use a large spoon to fold the rest lightly into the nut mixture.
Oil a 20 cm (8 in) push-bottom spring-release cake tin and then flour it and turn in the mixture.
Put the cake into an oven preheated to 200°C (400°F, gas 6) and immediately turn it down to 180°C (350°F, gas 4).
Bake for 45-50 minutes, or until a tester inserted into the middle comes out clean.
Run a knife around the edge.
Cool in the tin for 15 minutes, then release and turn out onto a wire rack.
Leave until cold.
To make the sauce, beat the honey and orange flower water into the yogurt with a wooden spoon.
Pass a bowl of this sauce with the cake, or pour a little on each slice.