We start by preparing our baking pan: brush it with margarine, dust it with flour and shake it to remove excess flour
Then we prepare the syrup: put in a pot all the ingredients and boil them in medium heat for about 8-10 minutes, until it slightly thickens. Remove pot from the heat. We prepare the syrup in the beginning to give it enough time to cool off.
While the syrup is boiling we begin preparing the batter: In two bowls, we separate the egg yolks from the egg whites and then lightly beat the yolks.
Pre-heat the oven to 350 degrees F.
Put the egg whites in the mixer's bowl and mix, until they start to rise. Add the sugar and continue mixing, until soft peaks form.
Remove the bowl, add the egg yolks and stir lightly to combine. Add the powdered melba toast, walnuts, vanilla extract, cinnamon and continue to stir lightly, until folded in. Lastly add the lemon zest, brandy, and continue stirring to combine.
Pour the mixture evenly in the pan and bake in the preheated oven for about 40-45 minutes.
Take the pan out of the oven, and pour the syrup over the walnut cake. Allow for the syrup to absorb. Cut into pieces and sprinkle with finely chopped walnuts. Serve the "karidopita", garnished with whole walnuts.