Grecian Brandy Torte

Most Greek cakes are glazed with a syrup instead of frosting. This cake has a flavorful syrup spiced with cinnamon,
cloves and brandy.

1 c. sweet butter
1 c. sugar
7 eggs, separated
1 tsp. vanilla
¼ farina
Grated rind of 1 orange
2 c. flour
3 tsp. baking powder
1 tsp. salt
1/3 c. slivered almonds, toasted

Syrup:

¾ c. sugar
6 cinnamon sticks
12 while cloves
2 c. water
3 T. Metaxa brandy
3 T. Grand Marnier

Cream butter with ½ cup sugar until light and fluffy. Beat in egg yolks, one at a time. Add vanilla, orange rind and beat
well. Stir in flour, baking powder, farina and almonds. In a separate bowl, beat egg whites with the remaining ½ cup
sugar until they are very stiff and glossy. (Be sure to add the sugar gradually to the egg whies.) Fold the meringue into
the cake batter until no white streaks remain. Put into a greased 10x14-inch pan or a bundt mold. Bake in a preheated
350 degree oven for 35 to 40 minutes. Cool to room temperature in the pan, then turn out onto a plate. Gradually spoon
syrup over cake, allowing cake to absorb it.

Syrup: Boil for 5 minutes the sugar, spices and water. Discard spices and add brandy and liqueur.