Armenian Nutmeg Cake V.3 

Ingredients

240 ml milk

1 tsp bicarb of soda
280 gm plain flour
2 tsp baking powder
300 gm brown sugar
170 gm butter, cubed, chilled
1.5 tsp freshly ground nutmeg
1 tsp vanilla
1 egg, at room temperature
100g walnuts, chopped
Edible dried rose petals
60ml runny honey

Directions:
Preheat oven to 170C. Line a 21cm springform tin with baking paper on the base and sides and wrap some foil around the outside of the tin as the butter tends to leak from the springform tin when baking. In a large food processor add the flour, baking powder, brown sugar and butter and process until it resembles fine breadcrumbs (you can also do this with a pastry cutter or by rubbing the butter between your fingers). Place half of the above mixture in the base of the springform patting it down with fingers to make a base and set aside.
In the bowl of an electric mixer, beat the egg and nutmeg for 2 minutes until fluffy and pale (you can do this by hand, just whisk for a few minutes longer until you get it to the right consistency). In a cup mix the baking soda and milk and add to the egg with the vanilla and whisk until combined. Then add the remaining half of the flour and butter mixture and mix until smooth (you can still use the whisk for this as it is still quite liquid). Add 75g of the walnuts, stir to distibute, pour on top of the base crumbs and then sprinkle the rest of the walnuts on top. Bake for 50-60 minutes until a skewer inserted comes out clean - many have found that while the top looks cooked, the batter is runny underneath so try the skewer in several places.  
When cake is ready, remove from oven and allow to cool. While doing this, heat honey gently and then using pastry brush, spread honey over the top of the cake. Sprinkle edible rose petals which will stick to the honey. Serve warm.