Ingredients:
Nutmeg Cake
2 cups (250g) self raising flour
2 cups (500g) soft brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
150g butter
1 egg
2 teaspoons ground nutmeg
1 cup buttermilk
*
Vanilla Marscapone
300g marscapone
1 tablespoon brown sugar
1/2 teaspoon vanilla bean paste
*
Instructions:
Preheat oven to 180C. Grease and line the base and sides of 20cm cake tin.
Sift the flour, cinnamon, allspice, coriander into a bowl, stir in the brown sugar.
Rub in the butter using your fingertips until the mixture resembles biscuits crumbs.
Press half of this mixture into the prepared tin.
Whisk together the egg, nutmeg and buttermilk and add to the remaining flour mixutre, this will be very thin.
Pour this mixture over the crumb base.
Bake for 1 hour 10 minutes or until a skewer comes out clean when inserted into the centre.
Allow to stand in the tin for 5 minutes before turning out on a wire rack to cool – I love this cake warm.
To make the cream combine the marscapone, brown sugar and vanilla bean paste in a small bowl, serve a dollop of the cream with a generous wedge of the nutmeg warm nutmeg cake.
beautifulfooddotcom 
