LOVE CAKE

This cake, inspired by Persian love cake and Armenian nutmeg cake, is adored by the women in our lives. They tell us it has nothing to do with being romantic — it is the nutty, slightly burnt caramel flavour and moist consistency, combined with a crumbly, biscuity base, that make it all so delicious.

Serves 12

265 g (9½ oz) self-raising flour

125 g (4½ oz) unsalted butter

320 g (11¼ oz) soft brown sugar

100 g (3½ oz) golden syrup or treacle

125 ml (4 fl oz/ ½ cup) milk

1 egg

1 teaspoon bicarbonate of soda (baking soda)

80 g (2¾ oz) walnuts, chopped

1 teaspoon ground cinnamon

1 teaspoon freshly ground black pepper

1 teaspoon ground cloves

1 teaspoon ground nutmeg

Preheat the oven to 200°C (400°F). Grease a 23 cm (9 inch) square cake tin and line the base and sides with baking paper, allowing it to protrude about 2.5 cm (1 inch) above the tin.

Put the flour, butter, sugar and golden syrup into the bowl of an electric stand mixer fitted with a paddle attachment. Mix to combine, then remove 400 g (14 oz) of the mixture and press it into the base of the prepared cake tin.

In a separate bowl, combine the milk, egg and bicarbonate of soda. With the motor running, slowly add it to the rest of the mixture, scraping down the side of the bowl as you go. Add the nuts, cinnamon, pepper, cloves — and heaps and heaps of love, even more than usual. Pour the batter into the cake tin, then dust with the nutmeg.

Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 35 minutes, or until dark golden on top and just set.

Leave to cool in the tin for 5 minutes before turning out.

Your love cake will keep in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week; bring back to room temperature for serving.