Spiced Walnut Cake

6 oz. all purpose flour (175g)
2 oz. walnuts (50g), grated
2 oz. vegan margarine (50g)
1 1/2 oz. demerara sugar (40g)
6 oz. vegan milk (175 ml)
1 t baking powder
1/2 t aniseed, crushed
1/2 t ground cinnamon
1/4 t ground cloves
1/2 oz. walnuts (15g), finely chopped
1/2 oz. demerara sugar (15g)
1/4 t ground cinnamon
2 oz. water (50 ml)

Gently heat the margarine and sugar in a saucepan until melted. Remove from the heat and stir in the grated walnuts, aniseed, cinnamon, and cloves. Add the sifted flour and baking powder alternately with the vegan milk. Mix very well, then spoon the mixture into a lined and greased 7 inch round baking tin. Spread it out evenly and sprinkle the chopped walnuts on top, pressing them in lightly with the back of a spoon. Cover with foil and bake in a preheated oven at 180°C/350°F for 25 minutes. Remove the foil and bake for another 10 minutes until golden.

Put the ingredients for the topping (sugar, cinnamon, and water) in a small pan and stir well. Bring to a boil and simmer for a few minutes while stirring, until the mixture thickens. Brush the syrup over the otp of the cake, then carefully transfer it to a wire rack to cool before cutting it into wedges.

From A Vegan Taste of Greece