Walnut and Nutmeg Cake

    1 hour 15 minutes

    You can use any kind of nuts in this cake but walnuts are my favourite. Also I sometimes substitute buttermilk for the milk which gives it an additional tang.


    Queensland, Australia
    3 people made this

    Makes: 1 cake

    • 1 1/4 cups (200g) brown sugar
    • 3 cups (375g) self-raising flour
    • 150g butter, cubed
    • 1/2 teaspoon bicarb soda
    • 3/4 teaspoon nutmeg
    • 2 eggs, beaten
    • 1/2 cup (125ml) milk
    • 1/2 teaspoon vanilla essence
    • 150g walnuts, chopped

    Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Lightly grease a 22cm springform cake tin and line with baking paper.
    2. Process the sugar, flour and butter in a food processor until it resembles fine crumbs. Press 250g of the mix over the base of the tin.
    3. To the remaining mixture, add the nutmeg, bicarb soda, eggs, milk and vanilla and process until it is a moist dough. Pour this over the base and sprinkle with the walnuts.
    4. Bake 55 minutes of until a skewer comes out clean. Let cool in the tin.

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