Simple and delicious, Libby's Armenian Nutmeg cake, with a nice cup of tea, is the perfect treat after a hard spring morning's garden.
2 cups brown sugar
2 cups SR flour
1 teaspoon nutmeg
1 teaspoon baking powder
300mls sour cream
½ cup chopped pecans
(May be made in a food processor)
Preheat a conventional oven to 180C.Mix brown sugar and flour in a large bowl, rub in chopped butter until mixture resembles coarse breadcrumbs.Put half
the mixture into a prepared 22cm round tin and pat down lightly.To the other half of the mixture, add baking powder and nutmeg.Mix together the egg
and sour cream and add to the mixture in the bowl.Spread evenly on top of the base and sprinkle the top with nuts.Bake at 180c for 45-50 mins.Cool
for 10 minutes before turning out of the tin onto a wire rack.