Armenian nutmeg cake - recipe

Ingredients

Pecan , Traybake , Armenian , Nutmeg

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1

Preheat the oven to 190° (170°C fan, gas mark 5). Grease a 20 x 30cm baking tin.
2
Sift the flours and nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

For this step you'll need:
- 110g Self-raising white flour
- 110g Plain white flour
- 110g Butter (unsalted)
3
Stir in the sugar then add half the mixture into the prepared tin. It needs to be pressed down well with your fingertips.

For this step you'll need:
- 110g Unrefined light muscovado sugar
4
Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg and pecans, mixing well.

For this step you'll need:
- 1tsp Bicarbonate of soda
- 175ml Milk (whole)
- 1 Egg(s) (free range) beaten
- 75g Pecan nuts chopped, plus some for decoration
5

Pour into the tin and cook for about 25 -35 minutes until golden.
6

Cool in the tin for 5 minutes then turn out onto a wire rack. Sprinkle with extra pecan nuts to serve.

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