Wendy's Nutmeg Love Cake
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Wendy’s love of cooking started when she used to cook as a little girl, standing on a chair, in her late Nana’s kitchen. Her Nana taught her how to look and see what you have in your pantry and fridge, and then cook a most magnificent meal. And she has continued this love with her own adult children who love to cook. She has over 500 cookbooks that she uses for inspiration and her greatest love is to cook for family and friends and to see the enjoyment on their faces.
She says “My favourite meal is one I created. I had visited a farmers market and brought a savoury crepe. I thought ‘I’m going give this a try at home’ and the result ended up to be my favourite meal. A buckwheat crepe with roasted pumpkin, caramelised onions with thyme, baby spinach out of my veggie garden, walnuts, blue cheese....the result is divine.“
Wendy created this recipe as it’s a one-bowl-miracle that all her friends and family keep asking her to make. Wendy has been told several times that she should open a cafe or at least try out for Masterchef.
Ingredients
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220g Butter
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1 Desert spoon Treacle or Golden Syrup
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2 cups Flour
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1 ½ cups Raw Sugar
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½ tsp Salt
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1 ½ tsp Mrs Rogers Ground Nutmeg
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1 tsp Mrs Rogers Cinnamon
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1 cup of Sour Cream
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1 tsp Baking soda
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1 Egg
Directions
Line a 20cm round baking tin and preheat oven to 180C degrees.
Melt butter and treacle (or golden syrup) together on low heat.
Mix into the butter mixture, the flour, raw sugar, salt, nutmeg & cinnamon. It will be of a crumbly constancy.
Press half of this mixture into the prepared baking tin.
Add to the remaining mixture, 1 cup sour cream, 1 teaspoon baking soda and 1 egg. Mix well to combine.
Spread this mixture over the base mixture and bake at 180C degrees for 30-40 minutes until the cake is cooked.