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Preheat oven to 160 degrees celsius (fan forced). Grease and line the base and sides of a 20cm round springform pan with baking paper.
Place the self raising flour, plain flour, brown sugar and almond meal into a large bowl. Add the chopped butter and use you fingers to rub the butter through the mixture until breadcrumbs form. If using a Thermomix: Place the self raising flour, plain flour, brown sugar, almond meal and chopped butter into the Thermomix bowl. Mix for 10 seconds, Speed 8, or until the mixture resembles breadcrumbs.
Place one-third of the mixture into the base of the prepared tin. Use the back of a spoon to firmly press the mixture down.
Add the chopped walnuts, nutmeg, milk, sour cream, egg and bicarbonate soda to the mixture and mix well to combine. If using a Thermomix: Add the chopped walnuts, nutmeg, milk, sour cream, egg and bicarbonate soda and mix for 10 seconds, Reverse, Speed 3. Scrape down the sides of the bowl and repeat until combined.
Pour the mixture over the base in the tin.
Bake for 50 minutes or until a skewer inserted into the middles comes out clean or with a few moist crumbs on it.
Allow the cake to cool in the pan before removing.
Dust with icing sugar before serving (optional).