Armenian Nutmeg and Walnut Cake

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Armenian Nutmeg and Walnut Cake

Nutmeg and walnuts pair nicely in this warm spicy cake which is quite easy to make. Try spreading a few dollops of whipped cream on top and serve with a nice hot coffee.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Cakes, Entertaining
Cuisine: Armenian
Cooking Method: Oven Baked
Servings: 8 slices
Calories: 396kcal
Author: The Cook

Equipment

  • Baking Paper
  • 23 cm (9") Round Springform Cake Tin
  • Food Processor (optional)

Ingredients

  • cups firmly packed brown sugar
  • cups self-raising flour
  • 1 teaspoon ground nutmeg
  • 110 g cold unsalted butter, chopped
  • 1 egg
  • ¾ cup milk
  • 1 teaspoon bicarbonate of soda
  • 20 walnut halves

Instructions

  • Preheat the oven to 170°C/150°C fan-forced (335°F ; Gas Mark 4).
  • Butter a 23 cm (9") round springform cake tin and line the base with baking paper.
  • Combine the sugar, flour and nutmeg in a large bowl or a food processor. Add the butter and cut in with a knife or blitz in the food processor until the mixture resembles breadcrumbs. Place half in the cake tin.
  • Beat the egg in a small bowl, add the milk and bicarbonate of soda, then blend into the remaining flour mixture. Pour over the dry crumbly mixture in the cake tin.
  • Place the walnut halves on top and bake for about 45 minutes (see Note 1).
  • Allow to cool for 10 minutes in the tin before carefully turning out. Serve.

Notes

  1. The cake will be cooked when it springs back if pressed gently.

Nutrition

Serving: 1slice | Calories: 396kcal | Carbohydrates: 59g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 168mg | Potassium: 138mg | Fiber: 1g | Sugar: 41g | Vitamin A: 410IU | Calcium: 75mg | Iron: 1mg
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