(8 servings)

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup finely chopped walnuts
4 eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar, divided
1/4 cup sweetened apple juice
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel

In medium bowl, sift together flour, baking powder, cinnamon and cloves. Stir in walnuts. Set aside.
In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add 1/2 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored, about 5 minutes. Gradually beat in 1/2 cup of the remaining sugar. Sprinkle flour mixture over whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk mixture into whites. Pour into greased and floured 10-inch springform pan. Gently spread batter evenly.
Bake in preheated 350ºF oven until top springs back when lightly touched with finger, about 45 to 50 minutes. Remove cake from oven. Cool completely. Remove cake from pan and invert onto serving platter. Pierce top of cake with a skewer or fork.
In small saucepan, stir together apple juice, remaining 1/2 cup sugar, lemon juice and lemon peel. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat. Slowly spoon syrup over cake until absorbed.