1. In a bowl, mix the flour, baking powder, cinnamon, and cloves (Note: Cloves were not listed in ingredients but mentioned in the instructions, assuming they are meant to be included or are a traditional addition). Coarsely chop the walnuts with a knife. Add 1 ½ cups of walnuts to the flour mixture and stir. Don't put them in the blender because they will turn to powder and make our cake hard. In another bowl, put the sugar and add the orange zest. Mix to release the essential oils from the zest and flavor the sugar.
In a bowl or the bowl of the mixer, add the sunflower oil and sugar. Beat until fluffy. Add 1/3 of the flour mixture, the orange juice, and then the rest of the flour mixture, spoon by spoon.
Preheat the oven to 180°C (fan assisted) and line a round baking pan (24-25 cm) with non-stick parchment paper. To line the sides, fold the parchment paper in quarters, and then fold it another 2-3 times to form a triangle. Place the tip of the triangle in the center of the base and bring it up to the edge of the sides. Cut off any excess with scissors. Then, make 2 slits on the base of the triangle with scissors. Open the parchment paper and place it in the pan. This way, you don't need to grease and flour the pan.
Pour the batter into the pan and sprinkle with the ½ cup of coarsely chopped walnuts that you set aside. Bake in the preheated oven for 55 minutes.
