Preheat your oven to 190°C.
Line a 23cm cake tin with baking paper and grease well. (A springform tin works best if you have one.)
Place the cranberries in a small bowl and pour the brandy over them. Set aside to soak.
Place 75g each of the walnuts and pecans in a food processor along with the breadcrumbs, cinnamon, cloves and castor sugar. Sift in the flour and baking powder. Whizz until you have a fine breadcrumb consistency.
Separate the eggs. Whisk the egg whites to stiff peak stage. Place the egg yolks in a different bowl with the orange juice and zest. Strain the cranberries and place the brandy with the egg yolks. Whisk until smooth.
Tip the flour mixture into a large bowl and add the soaked cranberries. Add the egg yolk mixture and fold in. Then add the whisked egg whites and use a large metal spoon to carefully fold these in until everything is combined.
Pour the mixture into your prepared tin and bake for 35-40 minutes or until an inserted skewer comes out clean.
While the cake is in the oven prepare the syrup. Place all of the ingredients in a small saucepan and stir over a medium heat until the sugar has dissolved. Bring to the boil, then reduce the heat and allow to simmer for 8 minutes. Set aside to cool, then strain into a jug just before the cake comes out of the oven.
Use a skewer to poke holes all over the cake after you take it out of the oven. Roughly chop the remaining walnuts and pecans and sprinkle these on top. Pour the cooled syrup all over the cake. Leave the cake to cool completely before removing from the tin and slicing. (Optional: dust the cake with icing sugar but be sure to do this just before serving.)
Recipe reprinted with permission of Cupcakes & Couscous. To see more recipes, please click here.
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