Armenian Nutmeg Cake Recipe

"Day one this cake is really good, day two it's fantastic, and day three, unbelievable. From now on, I'm making this delicious cake the night before. A sweet, spicy cake with a crunchy base and a light, cake topping. Adapted from daydream at fooddotcom."

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (95.8 g)
Calories 328
Total Fat - 12.2 g
Saturated Fat - 5.8 g
Cholesterol - 39.9 mg
Sodium - 244.7 mg
Total Carbohydrate - 52.1 g
Dietary Fiber - 1.6 g
Sugars - 34.5 g
Protein - 4.3 g
Calcium - 78.1 mg
Iron - 0.6 mg
Vitamin C - 0.1 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Cut butter into 8 slices and chill in fridge. Preheat oven to 350 degrees. Grease, flour and line a 9 x 9 pyrex baking dish or shiny cake pan.

Step 2

Whisk together flour, baking powder and salt. Chen cut in butter with a pastry cutter, then sugar. Press half into bottom of cake pan.

Step 3

Dissolve baking soda in milk, add beaten egg and nutmeg, then add to remaining mixture, combining well.

Step 4

Pour into pan, sprinkle with nuts and cinnamon, if desired. Bake 45 minutes, or until done, being careful not to over bake. I don't recommend using a dark pan, but if you do, start testing 10 minutes earlier.