Spiced nut cake

SERVES 15 PREP AND COOK TIME 50 MINUTES

2½ cups (375g) self-raising flour

1½ cups (180g) pecans

1½ cups (330g) brown sugar

225g cold butter, chopped

1 teaspoon bicarbonate of soda

1 cup (250ml) milk

3 eggs, beaten lightly

1½ teaspoons freshly grated nutmeg dried rose petals, honey for serving

NUT TOPPING

100g pistachio kernels, coarsely chopped

1 cup (120g) pecans, coarsely chopped

1 cup (110g) walnuts, coarsely chopped

2 tablespoons plain flour

⅓ cup (75g) brown sugar

1 Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, extending paper 3cm over the sides.

2 NUT TOPPING Combine all ingredients in a small bowl.

3 Combine flour and pecans in a food processor. Pulse until it resembles fine crumbs. Add brown sugar and pulse to mix. Add butter and pulse until the mixture resembles fine breadcrumbs.

4 Remove half the mixture and press into base of prepared pan, pressing firmly with the back of a spoon.

5 Dissolve soda in the milk. Add to remaining mixture in food processor along with egg and nutmeg; process for 30 seconds until combined and smooth. Pour into slice pan; smooth top with a spatula. Sprinkle over the Nut Topping.

6 Bake for 35 minutes or until a skewer inserted into cake comes out clean.

7 Cool in pan. Just before serving drizzle over honey and decorate with petals. Suitable to freeze. Not suitable to microwave.

Test Kitchen tip Bake on the lower shelf in the oven to achieve a crisper base.