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Armenian nutmeg cake recipe
Armenian nutmeg cake recipe
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Easy nutmeg cake with crispy base, moist crumb, and almonds/walnuts.
Ingredients:
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • 275g (1 1/4 cups) brown sugar
  • 60g (1/2 cup) ground almonds
  • 125g cold butter, chopped
  • 55g (1/2 cup) walnut halves, chopped
  • 2 tsp freshly grated nutmeg (see note)
  • 125ml (1/2 cup) milk
  • 125g (1/2 cup) sour cream
  • 1 egg, lightly whisked
  • 2.50 gm bicarbonate soda
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180C/160C fan forced. Remove the base from a 20cm springform pan, flip it over, then reassemble it. Give the pan a quick spray with oil and line the base with baking paper.
  • In a medium bowl, mix flours, sugar, and ground almonds. Use your fingertips to blend the butter into the mixture until it forms fine breadcrumbs. Press one-third of the mixture firmly into the base of the prepared pan and set it aside.
  • Combine the walnuts and nutmeg with the remaining flour mixture, then make a well in the center. In a medium bowl, mix the milk, sour cream, egg, and bicarbonate soda. Combine this mixture with the flour mixture and stir well. Pour over the base in the prepared pan.
  • Bake for 50 to 55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the pan on a wire rack, then remove the sides and cool completely.
  • Sprinkle the cake with a delicate dusting of icing sugar before slicing and serving.

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