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ARMENIAN NUTMEG CAKE
Canberra Times (Australia)
September 12, 2012 Wednesday
Final Edition
Armenian nutmeg cake Photos: Jeffrey Chan 2 cups brown sugar 2 cups
self-raising flour, sifted 125g butter 1 tsp bicarbonate of soda 1 cup
milk 1 free-range egg, lightly beaten 2 tsp freshly grated nutmeg cup
chopped walnuts (optional) Line and grease a 23-centimetre cake tin.
Set oven temperature at 160C fan-forced, or 180C conventional.
Dissolve the bicarbonate of soda in the milk.
Mix the brown sugar, flour and butter together in the food processor
or with the fingers.
Sprinkle half the mixture evenly over the bottom of the prepared
cake tin.
Add the egg, milk and nutmeg to the remaining mixture and combine.
Then tip into the tin over the crumb-base. Scatter the walnuts on
top if you like. Bake in the centre of the oven for 50 to 60 minutes
until firm to the touch in the middle. Allow to stand in the tin for 15
minutes before turning out to cool. Serve the cake as it is or drizzle
with lemon icing made by mixing lemon juice and icing sugar together.
Variations Mix quarter of a cup of rinsed sultanas through the
cake batter.
Try pistachio nuts instead of walnuts.
Canberra Times (Australia)
September 12, 2012 Wednesday
Final Edition
Armenian nutmeg cake Photos: Jeffrey Chan 2 cups brown sugar 2 cups
self-raising flour, sifted 125g butter 1 tsp bicarbonate of soda 1 cup
milk 1 free-range egg, lightly beaten 2 tsp freshly grated nutmeg cup
chopped walnuts (optional) Line and grease a 23-centimetre cake tin.
Set oven temperature at 160C fan-forced, or 180C conventional.
Dissolve the bicarbonate of soda in the milk.
Mix the brown sugar, flour and butter together in the food processor
or with the fingers.
Sprinkle half the mixture evenly over the bottom of the prepared
cake tin.
Add the egg, milk and nutmeg to the remaining mixture and combine.
Then tip into the tin over the crumb-base. Scatter the walnuts on
top if you like. Bake in the centre of the oven for 50 to 60 minutes
until firm to the touch in the middle. Allow to stand in the tin for 15
minutes before turning out to cool. Serve the cake as it is or drizzle
with lemon icing made by mixing lemon juice and icing sugar together.
Variations Mix quarter of a cup of rinsed sultanas through the
cake batter.
Try pistachio nuts instead of walnuts.