Armenian nutmeg cake
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About the bake
This armenian nutmeg cake is a delicious tray bake, served either warm as a pudding or cold sliced for afternoon tea.
9 ingredients6 steps
Method
Step 1
Preheat the oven to 190° (170°C fan, gas mark 5). Grease a 20 x 30cm baking tin.
Step 2
Sift the flours and nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs.
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.
Step 4
Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg and pecans, mixing well.
Step 5
Pour into the tin and cook for about 25 -35 minutes until golden.
Step 6
Cool in the tin for 5 minutes then turn out onto a wire rack. Sprinkle with extra pecan nuts to serve.
Ingredients
MetricImperial
- 110gAllinson's Self Raising Flour
- 110gAllinson's Plain White Flour
- 0.25 tspNutmeg (ground) (grated)
- 110gButter (unsalted)
- 110gBillington's Unrefined Light Muscovado Sugar
- 1 tspBicarbonate of soda
- 175mlMilk (whole)
- 1Egg(s) (free range) (beaten)
- 75gPecan nuts (chopped, plus some for decoration)