I made this Armenian Nutmeg Cake for the A to Z Challenge that is back a break of 2 months due to the COVID19 pandemic. On this challenge, this month we had to cook with an ingredient whose English name begins with N and I chose nutmeg.

Armenian Nutmeg Cake with a biscuity base, moist cake layer, and crunchy walnut topping.
Armenian Nutmeg Cake

I was vacillating between nigella seeds (an ingredient I am particularly fond of) and nutmeg, when my research threw up the recipe for this Armenian Nutmeg Cake. I was intrigued because I never thought of spicing a cake with nutmeg (Jaiphal in Hindi and Marathi).

As I read the recipe, I also realised that this cake has a very different texture. It has a crunch pie like base and then a dense cake on top of it.

Do try this cake and you will not be disappointed.

Recipe Source: food.com

Recipe for Armenian Nutmeg Cake

Armenian Nutmeg Cake

This Armenian Nutmeg Cake is a winner on many levels. It is an aromatic and flavourful from the nutmeg and has an unusual texture: it has a crusty base with a dense cake on top of it, and crunchy walnuts as topping. To top it all, it is a very easy cake to bake. 🙂
Prep Time 20 mins
Cook Time 40 mins
Course Cake, Dessert
Cuisine Armenian, Cake
Servings 12 Servings
Equipment
  • Oven
  • Mixing Bowls
  • 9" Round Baking Pan
Ingredients
  
  • 2 Cups Maida, Plain flour
  • 2 Cups Brown Sugar
  • 1/2 Cup Cold Butter (I used salted butter)
  • 1 Cup Milk
  • 1 Egg (or 1/4 Cup Thick Yogurt)
  • 1 tsp Nutmeg Powder
  • 1/2 Cup Chopped Walnuts
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
Instructions
 
The Preparation
  • Grease a 9" round cake tin. Preferably line i with parchment paper as it makes it easy to get the cake out without damaging its biscuit-y base.
  • Preheat the oven to 180C.
  • Beat the egg.
  • Cut the butter into cubes.
Making the Base
  • Sieve the flour and baking powder together. Ensure there are no lumps.
  • Add the cold butter cubes and use your fingers to rub the butter into the flour to form a fine-textured crumbly mix.
  • Add the brown sugar and mix well.
  • Take 1/2 the portion of this base (about 2.25 cups) and layer the base of the greased cake tin with it.
  • Press the dry mix to form an even and well-packed layer.
Making the Cake Mix
  • Add the soda and nutmeg powder to the milk, and mix well.
  • Add the beaten egg to the milk and mix well.
  • Add the milk+egg mix to the remaining flour mix and mix well. You will have a runny batter.
  • Pour the mix onto the prepared base.
  • Sprinkle the chopped walnuts on top.
  • Bake at 180C for about 45 minutes. Test with a skewer to check if the cake has baked through.
  • Let the Armenian Nutmeg Cake cool for 10 mins.
Keyword Armenian Nutmeg Cake
Nutmeg Cake
Nutmeg Cake

How to Make Armenian Nutmeg Cake

  1. The Basic Preparations
    1. Grease a 9″ round cake tin and line with parchment paper. I would recommend that you line the dish so that you can get the cake out easily. I did not and it was a bit tricky to get the cake out without damaging the base.
    2. Preheat the oven to 180C/350F.
    3. Lightly beat the egg and set aside. Vegetarians can beat 1/4 cup yogurt till it is smooth. The egg here is used as a binding agent (not a leaving agent) and so can easily be replaced by yogurt or even flax seed replacement.
    4. Finally cut the butter into cubes. Ensure the butter is ice cold as we want a nice pie-like crust.  
  2. Making the Cake Base
    1. First, sieve or mix the flour and baking powder together so that they are well-incorporated and there are no lumps.
    2. Now add the cold butter cubes to the flour and rub the butter into the flour using your fingertips to form a bread crumbs like mix. Ensure there are no lumps of butter left in the mix.

    3. Now add the brown sugar and mix well. This mix is used for the base as well as the cake. 

    4. Layer the base of the grease cake tin with 1/2 this flour + butter +sugar mix (about 2.25 cups).
    5. Using your fingers, press the mix to form an even and well-packed layer.

  3. Making the Cake Batter
    1. First, add the soda and nutmeg powder to the milk, and mix well.
    2. Next, add the beaten egg to the milk and mix well.
    3. Pour this milk and egg mix into the remaining flour + butter + sugar mixture and mix well. You will have a runny batter.
    4. Pour the cake batter onto the prepared base.
    5. Sprinkle the chopped walnuts on top.

  4. Bake the Armenian Nutmeg Cake at 180C for about 45 minutes. Test with a skewer to check if the cake has baked through. Enjoy the aroma of nutmeg wafting through your home as the cake bakes. 🙂
  5. When the cake is baked, remove from the oven and let the Armenian Nutmeg Cake cool for 10 mins.
  6. Using a sharp knife, divide into 12 portions.
  7. Enjoy with a cup of tea or coffee!
A Slice of Armenian Nutmeg Cake
A Slice of Armenian Nutmeg Cake

I am taking this delightful cake to this month’s A to Z Challenge.

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