Royal eggs

1.Preheat oven to 160°C/325°F. Grease a deep 20cm (8-inch) square cake pan; line base with baking paper, grease paper.

2.Beat egg yolks and baking powder in a small bowl with an electric mixer until thick and creamy; fold in the water and butter. Pour mixture into pan.

3.Place pan in a baking dish; add enough boiling water to dish to come half way up sides of pan.

4.Bake cake for 15 minutes or until firm. Remove pan from water; stand for 10 minutes.

5.Meanwhile, to make cinnamon syrup, stir sugar, the water, cinnamon, sherry and juice in a medium saucepan, over medium-high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, for 3 minutes or until syrup is thickened slightly. Remove from heat; stir in raisins and nuts.

6.Carefully turn cake onto a board; cut into squares. Place squares in a deep heatproof dish, pour over hot syrup; stand until syrup is cool.