To begin, preheat your oven to 350°F (180°C). Grease a small baking dish (around 8x8 inches) with olive oil and dust lightly with flour. In a bowl, combine the flour, semolina, baking powder, ground cinnamon, and cloves, mixing until evenly blended. This step ensures the spices and leavening agent are well distributed in the batter.

In a separate large bowl, beat the egg yolks and sugar together until the mixture is thick and pale, about 3-4 minutes. This step incorporates air, helping the cake become light and fluffy.

Add the milk, olive oil, and orange zest to the egg yolk mixture, stirring until smooth. The orange zest adds a refreshing flavour that complements the walnuts and spices.

Fold the dry ingredients into the wet mixture gently, ensuring you don’t overmix. Overmixing can lead to a denser cake texture. Stir in the chopped walnuts, ensuring they are evenly spread throughout the batter.

In a clean bowl, whisk the egg whites to stiff peaks. Carefully fold the whipped egg whites into the batter using a spatula, gently lifting the batter from the bottom to avoid deflating the air. This will keep the cake airy and tender.

Pour the batter into the prepared baking dish and smooth the top with a spatula. Place the cake in the oven and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. The cake should be golden brown and firm to the touch.

While the cake bakes, prepare the syrup. In a saucepan, combine the water, sugar, cinnamon stick, and orange peel. Bring to a gentle boil, then reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove the cinnamon stick and orange peel, and set the syrup aside to cool slightly.

Once the cake is done, remove it from the oven and let it cool slightly. While the cake is still warm, pour the syrup evenly over the top, allowing it to soak in completely. Serve the Karidopita warm or at room temperature, garnished with extra chopped walnuts if desired.