DIRECTIONS

1. In a bowl, whisk the egg yolks, the sugar and Horio Soft with Corfu type Butter. Separately, in another bowl, whisk the egg whites to make meringue.
2. Put both separate mixtures into a large bowl, so as to create one, single mixture.
3. Dissolve soda into the cognac and add it to the mixture.
4. Add the cinnamon and the clove powder, slowly add the breadcrumbs and mix them together.
5. Add the thickly chopped walnuts and stir the mixture until it is fluffy.
6. Butter a baking tray and pour in the mixture.
7. Bake in preheated oven for 10 minutes at 250C and then reduce the temperature to 150C. Continue baking for 20 – 30 minutes.
8. Let the pie cool while preparing the syrup: boil water with sugar and lemon juice for 5 minutes and pour it over the pie.
9. Let the pie absorb the syrup, then cut it into squares and serve.