Armenian Nutmeg Cake

This month for Daring Baker's Challenge Jason from Daily Calender challenged us to make this Armenian delicacy. Actually we were given choice between two recipes. Nazook and Nutmeg were the choice given to us.  Nazook is a pastry filled with sweet filling and Nutmeg Cake is a slightly twisted version of coffee cake.  Although I wanted to make both the challenges, due to time constraints I made only the cake.
As always Daring Baker's Challenges are the best.  The cake turned out really good, it was soft, light and fluffy.  Perfect with a cup of tea.  Although I didn't make Nazook along with this challenge, will definitely try it soon.  Thank you Jason for this wonderful challenge.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Yields about 8 slices

Ingredients:
Plain flour- 280 gm
Milk- 240 ml
Butter- 170 gm
Brown sugar- 250 gm
Grated Nutmeg- 1 tsp
Pistachios- 50 gm
Egg-1
Bicarbonate of soda- 1 tsp
Baking powder- 2 tsp

Method:
Preheat the oven to 190 degree Celsius.  Grease and line a round cake tin.  Sift the flour and baking powder in a large bowl. Add the brown sugar and give it a mix.  Add the butter and rub it with your finger tips to make it like a bread crumbs.  Add half of the mixture in the cake tin and press it with your fingers. Mix together the milk and bicarbonate of soda.  Crack the egg in to the cake mixture and beat quickly, then add the milk and beat it with a electric mixture or whisk until it becomes lump free and smooth batter.  Pour the mixture in to the tin and sprinkle the pistachios on top.  Bake it in the preheated oven for 30 minutes or until a skewer inserted comes out clean.  Take it out from the oven, leave it to cool in the wire rack for about 5 minutes.  Remove the cake carefully from the tin and slice it into wedges.