Armenian nutmeg cake recipe

Armenian nutmeg cake recipe

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Notable for its freshly grated nutmeg fragrance and taste this easy cake comes out of the oven featuring two layers - a crispy base and a moist crumb dotted with almonds and walnuts.

The ingredient of Armenian nutmeg cake recipe

  1. 150g (1 cup) self-raising flour
  2. 75g (1/2 cup) plain flour
  3. 275g (1 1/4 cups) brown sugar
  4. 60g (1/2 cup) ground almonds
  5. 125g cold butter, chopped
  6. 55g (1/2 cup) walnut halves, chopped
  7. 2 tsp freshly grated nutmeg (see note)
  8. 125ml (1/2 cup) milk
  9. 125g (1/2 cup) sour cream
  10. 1 egg, lightly whisked
  11. 1 tsp bicarbonate soda
  12. Icing sugar, to dust

The instruction how to make Armenian nutmeg cake recipe

  1. Preheat oven to 180C/160C fan forced. Release the base from a 20cm (base measurement) springform pan and turn over. Secure base back in pan. Spray pan with oil spray. Line base with baking paper.
  2. Combine flours, sugar and ground almonds in a medium bowl. Use your fingertips to rub the butter into the flour mixture until fine breadcrumbs form. Press one-third of the mixture firmly over the base of the prepared pan (see notes). Set aside.
  3. Add the walnuts and nutmeg to the remaining flour mixture. Make a well in the centre. Combine the milk, sour cream, egg and bicarbonate soda in a medium bowl. Add to the flour mixture and stir well to combine. Pour over the base in the prepared pan.
  4. Bake for 50 to 55 minutes or until a skewer inserted into the centre of the cake comes out clean. Transfer pan to a wire rack to cool slightly then remove the side from the pan and set aside to cool completely.
  5. Dust the cake lightly with icing sugar before cutting into slices to serve.

Nutritions of Armenian nutmeg cake recipe

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calories: https://schema.org
calories: NutritionInformation

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