And here are pictures of the Armenian Nutmeg Cake. The cake was delicious, though it was a bit small for my 8inch tin. Maybe a smaller tin next time. Also, for some reason I didn’t get the crunchy base, but will definitely try this one again. The nutmeg flavour was awesome, and the cake had a certain ‘warmth‘ to it…great with a cuppa coffee! DH enjoyed it warm and chilled, and the kids loved it warm with a dollop of ice-cream. Here is the recipe from the ‘Esurientes’
Thank you, Niki!!
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Armenian Nutmeg & Walnut Cake
Adapted from a recipe on the Billington’s Sugar Website
110g self raising flour
110g plain flour
1 1/2 teaspoons freshly grated nutmeg
110g butter
110g Light brown sugar
1 teaspoon bicarbonate of soda
175 ml milk
1 egg, beaten
100g walnuts, chopped
ground cinnamon
This whole cake can be made in a food processor, if you have one-Preheat the oven to Gas 5/190°C/375°F.
-Sift the flours and ½ teaspoon of the ground nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
-Stir in the sugar. Press half the mixture into a greased 20cm cake tin.
-Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg, another 1/2 teaspoon of nutmeg and 3/4 of the walnuts, mixing well.
-Pour into the tin and sprinkle over the rest of the nutmeg and walnuts, and some ground cinnamon.
-Cook for about 35 minutes until golden.
-Cool in the tin for 5 minutes then turn out onto a wire rack to become cold...Unquote