The last few weekends I have been testing my baking skills – not always my strong point – as I am not really an exact science sort of cook – which I think good baking often asks for. Don’t let the one pot, easy and quick mind-set put you off taking the baking plunge though! This cake doesn’t require too much love and exactness – AND it can be made in the food processor. Double win. Mr MWCED gives it the thumbs up – and he is a pretty ace baker himself…..

• 1 cup milk (I used long-life non-Dairy – it has been asking to be used for some time – so I thought I would experiment – and it turned out fine)
• 2 cups flour (all-purpose preferably – but you could try gluten-free)
• 2 cups brown sugar
• 3/4 cup walnut pieces
• 1 tsp baking soda
• 2 tsp baking powder
• 1 egg
• 6 oz (170 g) butter, preferably unsalted
• 1 heaped teaspoon ground nutmeg (or fresh if you have some)
• 1 heaped teaspoon ground cinnamon
• 1 heaped teaspoon all-spice
• (note – next time I will also try adding some cardamom)
• a springform pan (about 9″/23 cm) – you could also try using a loaf tin.  Best to prepare the tin by rubbing a small amount of butter around sides and bottom and then using baking paper to line the tin.  Or after adding butter, put a tablespoon or so of flour into the pan,  jiggle around until sides and bottom are covered and tip superfluous flour out.  

1. Preheat your oven to 350F (175C).
2. Mix the baking soda (not baking powder) into the milk. Set aside.
3. Put flour, baking powder, spices and brown sugar into food processor. Pulse until mixed.
4. Add in the butter cut into cubes. Pulse until mixed and mixture is crumbly.
5. Pour HALF of the crumbs into your pan. Press out a crust using your fingers and knuckles.
6. Crack an egg into the food processor with the rest of the crumbs still in it.
7. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter.
8. Pour the batter over the crust in the springform pan.
9. Gently sprinkle the walnut pieces over the batter.
10. Bake for approx. 40 minutes at 350F (175C). It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).     This took longer in my oven (which is old and tired) – probably about 60 minutes – so if you are finding it needs longer it’s a good idea to put a clean piece of foil over the top of the cake to prevent it burning.
11. Cool the cake in the pan – then take out and cool further on a wire rack.  

Delicious with vanilla bean yoghurt if dairy is not your thing – otherwise whip up some cream!