Name: Armenian nutmeg cake
Ingredients: 2 cups brown sugar; 2 cups self-raising flour; 120g butter; 1 tsp bicarbonate of soda; 1 cup milk, or some yoghurt; 1 tsp nutmeg; 1 egg; ½ cup walnuts; Butter and line an 8 inch/20 cm cake tin. Preheat the oven 180°C.

This is such a beautiful cake – it is something special, an instant favourite for some. Interestingly it is likely not from Armenia, but part of a trend in the mid-century where cookbook authors gave ordinary spice cakes exotic names. The recipe gained popularity in Australia and New Zealand after being published in the Australian Women’s Weekly.

A perfect tea cake cold, it is also lovely eaten warm out of the oven with cream to make a great dessert. Delicious.

"Great tasting cake"– Yolanda Derham.

Serves 8 – 10. V. Freezes well.

Pictured: Armenian nutmeg cake

Method

Combine brown sugar, flour and butter. Place ½ cup mixture, measured, over the base of the tin.

Dissolve soda in milk/yoghurt, add beaten egg, nutmeg and flour mixture. Pour onto the crumb mixture.

Sprinkle walnuts over top.

Bake for 45 minutes - 1 hour.

Stand in tin 15 minutes before turning out onto a wire rack to cool.

Pictured: nutmeg grater