Cinnamon and Port Cake

Sugar - 250g
Plain Flour - 250g
Eggs - 6
Baking Powder - 1 shallow soup spoon
Cinnamon - 2 shallow soup spoons
Port Wine - 75cl
Water - 3 soup spoons
Walnuts or almonds - as preferred (suggestion: around 100g)

Add the egg yolks with the sugar and stir until you get a creamy texture. Mix the Port wine with the water, slightly warm it, and add to the previous cream. Add the cinnamon. Mix the flour with the baking powder and the walnuts/almonds (in smaller and bigger pieces), and add this to the batter. Finally, whisk the egg whites until they are quite hard and gradually fold them into the batter.

Put everything in a tin previously covered in butter and flour and into the oven (180ºC for a fan assisted oven) for about 30-40 minutes. You may also like to add some walnut halves on the top of the cake just before it goes into the oven.