The original recipe is from a children's book called Plum Pudding and Paper Moon, one of the books from Kingdom of Silk series by Glenda Millard, an Australian author.
I don't have the copy of the book anymore, but I know the recipe has changed over the years.
Grating the nutmeg yourself as you are preparing the recipe is the key to the cake's beautiful flavour.
125g salted butter (Nutlex for non dairy people)
1 cup brown sugar
1 cup almond meal
1 cup self raising flour (or gluten free flour)
1 tsp or more Nutmeg
1/2 cup milk (or yogurt or plant based milk for non dairy)
1 egg
Either blitz all of A in the food processor or place all of the dry ingredients in a large bowl and rub cubed butter with your fingertips in the dry ingredients until the whole thing resembles wet sand.
Line the base of a cake tin (20cm) with a sheet of baking paper and tip half of A into the tin.
Using a back of a dessert spoon, press into the base and let it come up a little bit higher around the sides.
Into the remaining bowl of A, mix B in.
You can decorate with walnuts or sliced fruit on top.
Bake in the 180 degrees celsius oven for approx 30minutes. If you use fruit, it takes longer.
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