ARMENIAN NUTMEG CAKE
This aromatic tea cake is separated into two layers: a dense, brown sugar shortbread-like base with a light, walnut cake layer. It’s one of my favorite cakes that really needs no adornments so feel free to skip the dusting of sugar on top, it was purely for looks.
Servings: 16
Calories: 284kcal
Equipment
- 9 x 9 inch baking pan
Ingredients
- 1 1/2 cups packed brown sugar
- 1 cup self-rising flour
- 1 cup all-purpose flour
- 1 teaspoon ground nutmeg
- 1 cup very soft butter
- 1 teaspoon baking soda
- 3/4 cup whole fat milk
- 1 large egg, lightly beaten
- 3/4 cup toasted walnut halves
- Confectioner’s sugar for dusting, optional
Instructions
- Grease a 9-inch square baking pan and line base and sides with parchment paper. Preheat the oven to 350°F (180°C).
- Put sugar, both flours, nutmeg and butter in a food processor. Blitz until the mixture starts to come together and looks and feels like wet sand. Press a generous 1 1/2 cups of the mixture into the pan to cover the whole base – a flat-bottomed glass works well for this.
- Add baking soda, milk, egg and nuts to the remaining mixture and pulse until well combined. Pour the mixture over the base. Bake for 45 minutes or until cooked and a wooden pick inserted in the center of the cake comes out clean. Let stand for 20 minutes before Turning out onto a wire rack or cutting board. Cut into 16 pieces to serve. Best cut and served cool. Wrap any leftovers in plastic wrap to freeze.
Nutrition
Calories: 284kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 217mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 540IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg