Armenian Walnut Nutmeg Cake
This cake is an easy one to make and a real crowd pleaser!
Overview
- 65 min
- Serves 12-18
- Easy
Keep for later
Ingredients
1 cup milk
1 tsp baking soda
1 1/2 cups plain flour
1 heaped cup (100g) Walnuts, roughly chopped
2 tsp baking powder
2 cups brown sugar, lightly packed (great with 1 cup of dark and 1 cup of brown)
150g butter, chilled and cubed
1 egg, lightly beaten
1/2 tsp vanilla extract
1 1/2 tsp nutmeg (fresh grated is best)
1/4 tsp ground cinnamon
Instructions
Preheat the oven to 180°C and line a 20cm springform cake tin with baking paper
Stir the baking soda into the milk and set aside
Place flour, 1/2 cup (50g) of walnuts and baking powder into the food processor, process until the walnuts are flour-like. Add the brown sugar and pulse a couple of times to mix
Add butter and process until it resembles fine breadcrumbs
Divide in half, press half into the lined tin, coming up the sides (5-6cm max) if wanted, press down firmly to create a base
Add nutmeg, milk and egg to the remaining mix in the processor bowl, process until it is a smooth batter
Pour into the prepared tin, over the base. Sprinkle half of the remaining walnuts over the batter (they will sink into the batter)
Toss the remaining walnuts in a tsp of flour, 1/4 tsp of cinnamon and a large pinch of grated nutmeg and sprinkle over the top of the cake gently
Bake for approximately 45 minutes until the top is golden brown or a skewer comes out clean, leave in the tin to cool
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