A super easy nutmeg cake with a hard, sugary base and walnuts on top. Rich and best served with fresh cream and a cup of tea. When serving, it can be difficult to cut through the base so be sure to use a sharp knife.
2 cups (310g) brown sugar
2 cups (250g) self-raising flour
1 tsp bicarbonate of soda
1 cup (250ml) orange juice
2 tsp ground nutmeg
1 cup (125g) chopped walnuts
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Preheat oven to 190C. Grease and paper line a 23cm square cake tin.
Sift the brown sugar and flour together into a large bowl. Rub in butter with your fingertips until the mix resembles fine bread crumbs. Spread of half this mix over the base of tin, pushing down with fingers to get it right into the corners.
In a separate bowl, dissolve the bicarbonate of soda in the orange juice then add the egg and nutmeg. Combine this with the remaining crumb mix and mix well.
Pour the contents of the bowl over the crumb mixture already in the cake tin. Sprinkle with chopped walnuts.
Bake for 50-55 minutes. Allow to cool in tin before turning out.