Armenian Nutmeg Cake Recipe

Introduction

This Armenian Nutmeg Cake offers a warm, spicy flavor balanced with crunchy walnuts and a tender crumb. Perfect for afternoon tea or a cozy dessert, its nutmeg aroma will fill your kitchen with inviting scents.

Ingredients

• 150 g (1 cup) self raising flour
• 75 g (1/2 cup) plain flour
• 275 g (1 1/4 cups) brown sugar
• 60 g (1/2 cup) almond meal
• 125 g butter (cold, chopped)
• 80 g (3/4 cup) walnuts (chopped roughly)
• 2 ½ tsp ground nutmeg (or freshly grated nutmeg)
• 125 g (1/2 cup) milk
• 125 g (1/2 cup) sour cream (or plain yoghurt)
• 1 egg
• 1 tsp bi-carbonate of soda
• icing sugar (to dust, optional)

Instructions

1. Step 1: Preheat your oven to 160 degrees Celsius (fan forced). Grease and line the base and sides of a 20cm round springform pan with baking paper.
2. Step 2: In a large bowl, combine the self raising flour, plain flour, brown sugar, and almond meal. Add the chopped cold butter and rub it into the dry mixture using your fingers until it resembles breadcrumbs. (Alternatively, use a food processor or Thermomix to pulse the ingredients until crumbly.)
3. Step 3: Take one-third of the crumb mixture and press it firmly into the base of the prepared pan using the back of a spoon to form an even layer.
4. Step 4: To the remaining mixture, add the chopped walnuts, ground nutmeg, milk, sour cream (or yoghurt), egg, and bi-carbonate of soda. Mix everything thoroughly until combined. (If using a Thermomix, mix gently to combine without overprocessing.)
5. Step 5: Pour the nutmeg batter over the base crust in the pan, spreading it evenly.
6. Step 6: Bake for about 50 minutes, or until a skewer inserted into the center comes out clean or with just a few moist crumbs attached.
7. Step 7: Allow the cake to cool completely in the pan before removing the sides.
8. Step 8: Dust the top with icing sugar if desired, then slice and serve.

Tips & Variations

• For extra texture, toast the walnuts lightly before chopping and adding them to the batter.
• Replace sour cream with plain yoghurt for a slightly tangier flavor.
• Try adding a teaspoon of cinnamon along with the nutmeg for a more complex spice profile.
• If you prefer a gluten-free option, substitute flours with a gluten-free self-raising mix.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Before serving, bring it to room temperature or warm lightly in the oven. This cake also freezes well for up to 2 months—thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular nutmeg instead of ground nutmeg?

Yes, you can grate fresh nutmeg using a microplane for a more vibrant flavor. Use about the same amount as ground nutmeg called for in the recipe.

What can I substitute if I don’t have almond meal?

You can replace almond meal with finely ground hazelnuts or simply use extra self raising flour to keep the texture consistent.

Armenian Nutmeg Cake Recipe

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★★★★★

4.6 from 107 reviews

This Armenian Nutmeg Cake is a moist and fragrant dessert featuring warming ground nutmeg, crunchy walnuts, and a tender crumb enriched with almond meal and sour cream. Combining self-raising and plain flours with a touch of brown sugar, butter, and a few simple ingredients, this cake offers an irresistible nutty, spiced flavor perfect for afternoon tea or a cozy dessert.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: Armenian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 150 g (1 cup) self raising flour
• 75 g (1/2 cup) plain flour
• 275 g (1 1/4 cups) brown sugar
• 60 g (1/2 cup) almond meal
• 2 ½ tsp ground nutmeg (or freshly grated nutmeg)
• 1 tsp bi-carbonate of soda

Wet Ingredients

• 125 g (1/2 cup) milk
• 125 g (1/2 cup) sour cream (or plain yoghurt)
• 1 egg

Other

• 125 g butter (cold, chopped)
• 80 g (3/4 cup) walnuts (chopped roughly)
• icing sugar (to dust, optional)

Instructions

1. Prepare the Pan: Preheat your oven to 160 degrees Celsius (fan forced). Grease and line the base and sides of a 20cm round springform pan with baking paper to prevent sticking.
2. Make the Crumb Base: In a large bowl, combine the self raising flour, plain flour, brown sugar, and almond meal. Add the cold, chopped butter and use your fingers to rub the butter through the dry ingredients until the mixture resembles breadcrumbs. (Alternatively, use a Thermomix to blend for 10 seconds at Speed 8 for the breadcrumb texture.)
3. Press the Base: Take one-third of this breadcrumb mixture and press it firmly into the base of the prepared tin using the back of a spoon to create an even, compact layer.
4. Combine Remaining Ingredients: To the remaining crumb mixture, add the chopped walnuts, ground nutmeg, milk, sour cream, egg, and bicarbonate of soda. Mix well until all ingredients are thoroughly combined and a batter forms. (In a Thermomix, mix for 10 seconds on Reverse, Speed 3, scraping down sides as needed.)
5. Assemble the Cake: Pour the batter over the pressed base layer in the tin, spreading it evenly to the edges.
6. Bake the Cake: Place the springform pan in the preheated oven and bake for 50 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
7. Cool: Allow the cake to cool completely in the pan before removing it to maintain its delicate structure.
8. Serve: Optionally dust the top with icing sugar just before serving for added sweetness and presentation.

Notes

• You can substitute sour cream with plain yoghurt if preferred, which gives a slight tang while keeping the cake moist.
• Use freshly grated nutmeg for a more intense, fragrant flavor.
• If you do not have a Thermomix, simply use your hands or a pastry cutter to combine the butter into the dry ingredients.
• Make sure the butter is cold for better crumb texture.
• The cake is perfect served with a cup of tea or coffee.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: Armenian cake, nutmeg cake, walnut cake, spiced cake, almond cake, homemade cake, baking recipe, simple dessert