|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
2 cups self-raising flour
½ cup butter
1½ cups brown sugar
¾ cup milk
½ teaspoon bicarbonate of soda
1 teaspoon nutmeg
- 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