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Armenian nutmeg cake

1 Reviews

About the bake

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

50Total Time
15Prep Time
35Bake Time
16Serves
Easy

Method

  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.

Ingredients

    • 110g Self-raising white flour
    • 110g Plain white flour
    • 0.25 tsp Nutmeg (ground) (grated)
    • 110g Butter (unsalted)
    • 110g Billington's Unrefined Light Muscovado Sugar
    • 1 tsp Bicarbonate of soda
    • 175ml Milk (whole)
    • 1 Egg(s) (free range) (beaten)
    • 75g Pecan nuts (chopped, plus some for decoration)

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