Greek Walnut Cake

3/4 cup caster sugar
3 tbsp strongly flavoured honey - like manuka
juice of 1 orange
1 cup water
3 tbsp brandy
125g butter
3/4 cup brown sugar
finely grated zest of 1 orange
1 tsp ground cinnamon
1/2 tsp ground nutmeg
a pinch of ground cloves
4 eggs
1 cup flour
1 1/2 cups finely chopped walnuts
1 tsp baking powder

Pre-heat the oven to 180c
Grease and line a 22cm cake tin
To make a syrup: - put the caster sugar, honey, orange juice and water into a saucepan and bring to the boil.
Simmer for 5 minutes, then allow to cool completely.
Stir in the brandy and set aside.

Beat the butter, brown sugar, zest, cinnamon, nutmeg and cloves until thick, pale and creamy.
Beat in the eggs one at a time, adding 1 tbsp of flour after each egg.
Stir in the remaining flour, chopped walnuts and baking powder.
Pour into the tin
Bake about 30 minutes or until a skewer comes out clean.
Remove cake from tin and place on a serving plate to cool a little.
Pierce the cake with a skewer to allow the syrup to soak in.
Pour the syrup over the cake and baste the cake with syrup until it has all soaked in.
Allow to cool completely, then serve in wedges with Greek yoghurt