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Armenian nutmeg cake - web Tried & Tested

Armenian nutmeg cake

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This armenian nutmeg cake is a delicious tray bake, served either warm as a pudding or cold sliced for afternoon tea.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:16
  • Skill level:easy

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Ingredients

  • 110g 4 oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 110g 4 oz Plain white flour (we like Allinson) Plain white flour
  • ¼tsp ¼tsp Nutmeg (ground) grated
  • 110g 4 oz Butter (unsalted)
  • 110g 4 oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Bicarbonate of soda
  • 175ml 6 fl oz Milk (whole)
  • 1 1 Egg(s) (free range) beaten
  • 75g 2¾ oz Pecan nuts chopped, plus some for decoration

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190° (170°C fan, gas mark 5). Grease a 20 x 30cm baking tin.

  2. Classic mode Step 2

    Sift the flours and nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.

    Ingredients for this step

  3. Classic mode Step 3

    Stir in the sugar then add half the mixture into the prepared tin.  It needs to be pressed down well with your fingertips.

    Ingredients for this step

  4. Classic mode Step 4

    Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg and pecans, mixing well.

    Ingredients for this step

    • 1tsp 1tsp Bicarbonate of soda
    • 175ml 6 fl oz Milk (whole)
    • 1 1 Egg(s) (free range) beaten
    • 75g 2¾ oz Pecan nuts chopped, plus some for decoration
  5. Classic mode Step 5

    Pour into the tin and cook for about 25 -35 minutes until golden.

  6. Classic mode Step 6

    Cool in the tin for 5 minutes then turn out onto a wire rack. Sprinkle with extra pecan nuts to serve.