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Armenian nutmeg cake

Published: Updated:

1 Reviews

Total Time
Prep Time
Bake Time
Serves 16
Serves 16

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


    1. Step 1

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

    2. Step 2

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

    3. 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.

    4. Step 4

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

    5. Step 5

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

    6. Step 6

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


      • 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) 

    Nutritional information per 40g serving

    • Energy 172cal
    • Fat 9.9g
    • of which Saturates 4.3g
    • Carbohydrates 18g
    • of which Sugars 7.5g
    • Protein 2.7g
    • Salt 0.27g

    1 Baker Ratings

    I used walnuts as had no pecans still tasted good though.

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