Armenian nutmeg cake - recipe

Armenian nutmeg cake

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  1. 1

    Preheat the oven to 190° (170°C fan, gas mark 5). Grease a 20 x 30cm baking tin.

  2. 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. 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. 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. 5

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

  6. 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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