Armenian nutmeg cake

This is a fantastic recipe for a multi-textured cake, with a firm, almost biscuity base and a soft sponge top layer. Its is also quick and very easy to make.

MIXTURE 1
2 cups self raising flour
2 cups brown sugar
120g butter

MIXTURE 2
1 tsp bicarbonate of soda
1 cup milk
1 egg, beaten
1 tsp ground nutmeg
1/2 tsp ground cinammon
1/2 tsp ground ginger
(note: the original recipe suggested only 1/2 a teaspoon of nutmeg and no other spices but I find it good like this. I also add half a teaspoon or so of chilli powder for just a tiny bit of bite. Don't be afraid to play around with which spices, and how much of them you use)

Preheat oven to 180 degrees C and grease a 7 inch sponge tin.

Throw the butter in a (need I say it) microwave safe bowl and stick it the microwave long enough to soften it slightly if it has just come out of the fridge (if it is already room temperature, don't worry). Then add the flour and brown sugar and prepare as you would for a crumble. That is to say, mash and chop the butter until you no longer have big lumps of butter. Then drop the spoon and get your hands in for the fun bit. Go through the mixture rubbing it between thumb and fingers until it is a well combined, slightly coarse mixture.
Pour half of this mixture in your sponge tin and press it down with a spoon. It should be firm, but not too firm, otherwise it will take forever to cook and the base will be too dense and crunchy.
Next, combine all the ingredients of mixture 2 in a seperate bowl, then add what remains of mixture 1 and mix it all up with a spoon. Pour this on top of the base in the sponge tin and throw it in the oven, on the middle shelf.
Leave to cook for one hour and don't get alarmed if you look at it, as it will become quite dark. Remove from the oven and test by sticking a kebab skewer in the middle. If it comes out dry, you're good to go. Stick it back in for ten minutes to finish, then remove, cool and enjoy. It is also great when it's still warm.(if the skewer comes out with looking like the centre of the cake is still a bit uncooked, you probably need half an hour or so more).
Another great thing about this cake is that it keeps very well and just gets tastier and tastier as the flavour develops over time. Yum, enjoy