Armenian Nutmeg Cake |
The Armenian cake is like an
upside down version of the crumb cake. The crumbs are at the bottom, giving it
a crunchy base. This two layered cake is really easy to make, requiring just a
few ingredients and you don't need to make two separate batters.
You are probably thinking Armenian cake comes from Armenia. Pretty
much all the recipes that I came across are connected with Australia in some way. Armenians
do seem to use nutmeg in their sweets. My guess is that the Armenian cake with
two layers originated in Australia, using a single layer Armenian nutmeg cake
as inspiration. I won't be surprised if you are unable to find this cake in
Armenia.
Its no different from Afghan
Cookies being from New Zealand, not Afghanistan.
I preferred to eat this cake
'naked' without icing. Lemon or even
plain butter cream icing will go well with this cake
The recipe requires self raising
flour. A substitute for self raising flour is 1 cup flour, 1½ teaspoon baking
powder and ¼ teaspoon salt
Adopted from Best
Recipes
Ingredients
2 cups self-raising flour
½ cup butter
1½ cups brown sugar
1 egg
¾ cup milk
½ teaspoon bicarbonate of soda
1 teaspoon nutmeg
Directions
- Mix flour, butter and sugar until mixture resembles breadcrumbs. Either use your fingers or food processor
- Press ½ the mixture into a greased 20cm baking tin
- In a bowl beat egg. Add milk, bicarbonate of soda and nutmeg to and mix well.
- Add this liquid to second half of the flour mixture.
- Mix well and pour on top of mixture in the baking tin.
- Bake at 180°C/360°F until done, about 40-45 minutes
This is really good! I'm going to bookmark it to make later, thanks!
ReplyDeletesounds awesome love cakes with a bit of spice
ReplyDeleteI oftern make and eat cakes without icing, as they tend to be sweet anyway. This Nutmeg cakes really looks lovely.
ReplyDeleteI love the flavor of nutmeg. That cake is lovely! It looks so fluffy and soft.
ReplyDeleteCheers,
Rosa
Thanks for sharing this recipe - what a great flavored cake!
ReplyDelete