Indonesian Nutmeg Cake

Indonesian Nutmeg Cake

Serves 8

Pre-heat the oven to 180°C.

Line a 20cm spring-form tin with baking paper and firmly lock the paper into place.

In a large bowl, mix together the flour, brown sugar, mixed spice and baking powder. Rub the butter into the flour mixture until it resembles coarse breadcrumbs. Spoon ½ the mixture over the base of the prepared tin.

In another bowl whisk the bicarbonate soda, egg, nutmeg and milk. Add to the remaining flour mixture in the bowl. Stir thoroughly to combine.

Pour the batter onto the crumbs in the cake tin, then sprinkle the white sugar over the batter.

Bake at 180°C for 1 hour and 10 minutes, or until golden brown and springy when pressed gently in the centre of the cake.

Allow to cool for a few minutes in the tin, then turn out and cool on a wire rack.


Serve with fresh cream and sprinkle with brown sugar.

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