I love baking and am mostly self taught. I enjoying reading new recipes but sometimes I feel too lazy to attempt them. But when u have company, that encourages u to try new things. So a group of us bakers try out new recipes and it’s so much fun gorging on bakes u never would have attempted before. Thanks again Anuja Sule from Simple Baking for another amazing recipe.
When I made this cake I was so confused as the recipe is so different from a regular cake. The base mix is dry and the rest so watery. I was worried how it would bake but the end result was a chewy delicious base with a light cake on top. Such an interesting combination. Was polished off so fast, I was shocked.
ARMENIAN NUTMEG CAKE – Anuja Sule (Simple Baking)
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups (280 gm) all-purpose (plain) flour
2 teaspoons baking powder
2 cups (400 gm) brown sugar, firmly packed
3/4 cup (170 gm) butter, preferably unsalted, cubed
1/2 cup (55 gm) walnut pieces, may need a little more (I used pistachios)
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
- Preheat your oven to moderate 175°C.
- Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.
- Sift together the flour and the baking powder into a large bowl. One sift is fine.
- Add the brown sugar. Go ahead and mix the flour and brown sugar together.
- Toss in the cubed butter. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.
- Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
- Crack an egg into a mixer or bowl. Toss the nutmeg in with the egg. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually.
- Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
- Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very runny.
- Pour the batter over the base in the springform pan. Gently sprinkle the walnut/pistachio pieces over the batter.
- Bake in a preheated moderate oven for about 30-40 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.
- Allow to cool in the pan, and then release. Enjoy!