250g sour cream
3 eggs
1 cup chopped walnuts
1 cup milo
1 cup flour
1 cup Chelsea White Sugar or Chelsea Raw Sugar
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/2 cup oil

Preheat oven to 160°C. Empty sour cream into bowl and stir until smooth. Add eggs, mix and put aside. Chop up walnuts until they resemble coarse breadcrumbs. Place walnuts and remaining ingredients into a clean large bowl and stir. Add the sour cream and egg mixture and mix. Pour into a well-greased or baking-paper lined 23cm cake tin.
Bake for 60 minutes at 160°C.