Armenian Walnut Nutmeg Cake
Delicious -this cake is easy to make and is a real crowd pleaser!
Ingredients
- 1 cup milk
- 1 tsp baking soda
- 1 1/2 cups plain flour
- 1 heaped cup (100g) Alison’s Pantry 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
Method
- Preheat the oven to 180
- Line a 20cm spring form 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 os golden brown or a skewer comes out clean
- Cool in the tin
Can be enjoyed warm or cold.