serves
8
prep
20 minutes
cook
45 minutes
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 330 g (1½ cups firmly packed) brown sugar
- 225 g (1½ cups) self-raising flour
- 1 tsp ground nutmeg
- 110 g cold unsalted butter, chopped
- 1 egg
- 185 ml (¾ cup) milk
- 1 tsp bicarbonate of soda
- 20 new-season walnut halves (see Note)
Cooling time 10 minutes
Instructions
Preheat the oven to 170°C. Butter a 20 cm deep cake tin and line the base with baking paper.
Combine the sugar, flour and nutmeg in a large bowl or a food processor. Add the butter and cut in with a knife or whiz in the processor until the mixture resembles breadcrumbs. Place half in the cake tin.
Beat the egg in a small bowl, add the milk and bicarbonate of soda, then blend into the remaining flour mixture. Pour over the dry crumbly mixture in the cake tin. Place the walnut halves on top and bake for about 45 minutes. The cake will be cooked when it springs back if pressed gently.
Allow to cool for 10 minutes in the tin before carefully turning out. Serve.
Note
• New-season walnuts are available from farmers' markets.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
