Love Cake
Makes
12
Ingredients
265 g (9½ oz) self-raising flour
125 g (4½ oz) unsalted butter
320 g (11¼ oz) soft brown sugar
100 g (3½ oz) golden syrup or treacle
125 ml (4 fl oz / ½ cup) milk
1 egg
1 teaspoon bicarbonate of soda (baking soda)
80 g (2¾ oz) walnuts, chopped
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Inspired by Persian love cake and Armenian nutmeg cake, this cake is adored by the women in our lives. They tell us it has nothing to do with romance; it is the nutty, slightly burnt-caramel flavour, moist crumb and biscuity base that make it so delicious.
method
Preheat the oven to 200°C (400°F). Grease a 23 cm (9 inch) square cake tin and line the base and sides with baking paper, allowing the paper to extend about 2.5 cm (1 inch) above the tin.
Place the flour, butter, sugar and golden syrup in the bowl of an electric mixer fitted with a paddle attachment. Mix until combined. Remove 400 g (14 oz) of the mixture and press it evenly into the base of the prepared tin.
In a separate bowl, combine the milk, egg and bicarbonate of soda. With the mixer running, slowly add the milk mixture to the remaining batter, scraping down the sides of the bowl as needed.
Add the walnuts, cinnamon, pepper and cloves — and heaps and heaps of love, even more than usual. Mix until combined.
Pour the batter over the base and dust the top with nutmeg. Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for a further 35 minutes, or until dark golden on top and just set.
Leave the cake to cool completely in the tin before removing and serving.