Armenian Nutmeg and Walnut Cake

Jump to Recipe Print Recipe


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


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


  • 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


  • 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.


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


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
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

Alternative Comment Form


Notify of
Send this to a friend