Armenian Nutmeg Cake V.2  Prep Time: 15 minutes. Total Time: 1 hour 15 minutes.
Ingredients

250ml milk
1 tsp baking soda
200gm all-purpose flour
100gm  walnuts, divided
2 tsp baking powder
320gm brown sugar
150 gm unsalted butter, chilled, cubed
1 egg (optional)
1.5 tsp grated nutmeg

Method

Preheat the oven to 180C. Lightly grease (or line) an 8″ springform tin.

Place the flour and baking powder in the bowl of your processor; add the brown sugar and pulse a couple of times to mix.  Add the chilled butter and process until you get a breadcrumb like mix. (You can do this by hand too, but a processor is far quicker and easier)

Divide this mixture into half. Press half (435gm approx) into an 8″ springform tin, pushing up some into the sides if you like. Pat firmly to create a base.

In the bowl of the processor, add the milk and baking soda to the remaining biscuit mix with the egg and freshly grated nutmeg, and process for 2-3 minutes till you have a smooth batter, then mix in 75g of the walnuts.  Pour this batter over the pressed crust.  Toss the remaining walnuts in a tsp of flour, and sprinkle on top gently.

Bake the cake at 180C for about 35 to 45 minutes till the top is a golden brown or till a skewer pushed through the centre of the cake comes out clean.  Mine took about an hour.  Cool the cake in the tin before demolding. It is best eaten while still warm, though it’s good cold too.