Armenian Nutmeg Cake
Submitted by laurents cooking
Buttery brown sugar cake layers with warm nutmeg get topped with chopped walnuts for this tender Armenian spice cake that rests before serving.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minThis traditional cake has a clever two-layer technique: half the crumbly mixture gets pressed into the pan as a base, while the rest gets mixed with milk, egg, and nutmeg for a tender topping.
Walnuts sprinkled over the batter add crunch and richness.
The result is a cake with contrasting textures that’s not too sweet, letting nutmeg’s warm spice shine.
Kitchen Tips
- Rub butter into dry ingredients until mixture looks like fine breadcrumbs
- Press half the mixture firmly into the pan to create a solid base
- Dissolve baking soda completely in milk before adding to batter
- Let cake rest 15 minutes after baking for easier slicing
Ingredients
Directions
Combine sugar, and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs. Press half the mixture into a well greased 20cm square pan.
Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture.
Sprinkle walnuts over. Bake in preheated oven at 350℉ (180℃) for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool.
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