Armenian Walnut Nutmeg Cake

This cake is an easy one to make and a real crowd pleaser!


  • 65 min
  • Serves 12-18
  • Easy


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



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