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Name: Armenian Nutmeg Cake
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 250 ml milk; 1 tsp baking soda; 200 gm all-purpose flour; 100 gm walnuts divided; 2 tsp baking powder; 320 gm brown sugar; 150 gm unsalted butter chilled, cubed; 1 egg {optional}; 1 1/2 tsp grated nutmeg

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INGREDIENTS

250 ml milk
1 tsp baking soda
200 gm all-purpose flour
100 gm walnuts ; divided
2 tsp baking powder
320 gm brown sugar
150 gm unsalted butter ; chilled, cubed
1 egg {optional}
1 1/2 tsp grated nutmeg

INSTRUCTIONS

Preheat the oven to 180C. Lightly grease an 8? springform tin {or line}. I used a dessert ring and lined it with foil.

Mix the baking soda into the milk and set it aside.

Place the flour, 50gm walnuts and baking powder in the bowl of your processor and pulse until the walnut is ground {4-5 times}

Add the brown sugar and pulse a couple of times to mix.

Now add the chilled butter and process until you get a breadcrumb like mix. {You can do this by hand too, but a processor is far quicker and easier}

Divide this into half. Press half {435gm approx} into an 8? springform tin, pushing up some into the sides if you like. Else pat firmly to create a base.

In the bowl of the processor, add the milk-baking soda mixture to the remaining biscuit mix with the egg and freshly grated nutmeg, and process for 2-3 minutes till you have a smooth batter.

Pour this batter over the pressed crust, and sprinkle 25gm walnuts on top. They will sink into the rather ‘liquidy’ batter. Toss the remaining walnuts in a tsp of flour, and sprinkle on top gently.

Bake the cake at 180C for about 35 to 45 minutes till the top is a golden brown or till a skewer pushed through the centre of the cake comes out clean. { Mine took about an hour}

Cool the cake in the tin before demolding. It is best eaten while still warm, though we enjoyed it cold too.

NOTES

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Armenian Nutmeg Cake

250 ml milk
1 tsp baking soda
200 gm all-purpose flour
100 gm walnuts divided
2 tsp baking powder
320 gm brown sugar
150 gm unsalted butter chilled, cubed
1 egg {optional}
1 1/2 tsp grated nutmeg

Preheat the oven to 180C. Lightly grease an 8? springform tin {or line}. I used a dessert ring and lined it with foil.
Mix the baking soda into the milk and set it aside.
Place the flour, 50gm walnuts and baking powder in the bowl of your processor and pulse until the walnut is ground {4-5 times}
Add the brown sugar and pulse a couple of times to mix.
Now add the chilled butter and process until you get a breadcrumb like mix. {You can do this by hand too, but a processor is far quicker and easier}
Divide this into half. Press half {435gm approx} into an 8? springform tin, pushing up some into the sides if you like. Else pat firmly to create a base.
In the bowl of the processor, add the milk-baking soda mixture to the remaining biscuit mix with the egg and freshly grated nutmeg, and process for 2-3 minutes till you have a smooth batter.
Pour this batter over the pressed crust, and sprinkle 25gm walnuts on top. They will sink into the rather ‘liquidy’ batter. Toss the remaining walnuts in a tsp of flour, and sprinkle on top gently.
Bake the cake at 180C for about 35 to 45 minutes till the top is a golden brown or till a skewer pushed through the centre of the cake comes out clean. { Mine took about an hour}
Cool the cake in the tin before demolding. It is best eaten while still warm, though we enjoyed it cold too.

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Nutrition

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Serving Size: 1 (458g)
Recipe Makes: 1

Calories: 1742
Calories from Fat: 1692 (97%)

Amt Per Serving		% DV

	Total Fat 188g	251 %
	Saturated Fat 119.2g	596 %
	Monounsaturated Fat 48.6g
	Polyunsanturated Fat 7g
Cholesterol 499.7mg		154 %
Sodium 1506mg		52 %
Potassium 409.4mg		11 %
Total Carbohydrate 12.6g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 11.9g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1742

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