1 cup of sugar
1/4th teaspoon Cinnamon
Zest from one orange
1/8th teaspoon Cream of Tartar
1 cup bread crumbs (optional: buy some zwieback from the store, or use cake flour)
2 teaspoons baking powder
1 cup walnuts, ground
*See additional ingredient needs for the two finishing options listed below
Separate 6 eggs. Combine bread crumbs, cinnamon, orange zest & baking powder in bowl. Grease & flour a 9" spring form pan, bundt pan or 8x11 baking pan.
Making the Cake Batter: Beat 6 Egg Yolks until thickened. Add sugar mixture to the egg yolks. Beat 6 Egg Whites to medium peak, slowing adding Cream of Tartar during beating. Fold Yolks/sugar mixture into Egg Whites. Fold bread crumb mixture into the batter. Fold walnuts into the batter.Bake @ 350 degrees about 45-60 (when cake pulls away from the sides and the cake passes the clean toothpick test)
Finishing Option 1: Remove from pan. Sift powdered sugar over the cake.
Finishing Option 2: In a medium sized pot bring the following to a boil:1 cup honey, 1/2 cup water, the remaining 1/3 orange zest, 1/2 cup port wine (recommended) or red wine.Boil for a couple of minutes. Slowly pour over the cake while it's still hot. Transfer the cake to a plate to cool (If you're not using a spring form pan, just leave it the pan)