Armenian Nutmeg Cake

Posted on February 17, 2011 by cityhippyfarmgirl

I had a vague recolection of eating this cake once as a kid. It had popped back in my mind and the kitchen wasn’t going to be a happy place until I knocked one off.

Boy am I glad I did. So easy, and quite, quite tasty. The yogurt in it keeps it lovely and moist, letting the cake still taste just as good about 5 days later, and the nuts give it a bit of texture. It does puff up quite a bit with the bicarbonate soda in it, so don’t as I did, open the door and to peak inside, as it will deflate a little.

Also where ever you are, change the nuts on top to what’s local to you. I’m sure a lot of different kinds will taste just as delicious.

Armenian Nutmeg Cake

2 cups brown sugar

2 cups s/r flour (300gms)

125gms softened butter

mix it all together, until it looks like fine bread crumbs. Halve it. Placing one half in a greased and lined tin (approx 23cm- I used a springform), press it down firmly.

with the other half add

1 cup natural yoghurt

1 egg

1 tsp bicarbonate soda

2 tsp ground nutmeg

1 tps cinnamon

mix it together, and pop it on top of the other mixture

decorate with whatever nuts are in your area, I used macadamias.

Bake at 180C for approximately 50 minutes.

37 thoughts on “Armenian Nutmeg Cake”

thecompletecookbook on February 17, 2011 at 6:51 pm said:

I love spicy cakes like this, especially with a cup of tea.
🙂 Mandy

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- cityhippyfarmgirl on February 18, 2011 at 6:28 am said:
  
  Only enhanced by a cup of tea 🙂
  
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dixiebelle on February 17, 2011 at 7:44 pm said:

Oh, you, are your freshly grated nutmeg!! (It’s so much better, isn’t it!)

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- cityhippyfarmgirl on February 18, 2011 at 6:29 am said:
  
  So much better! I love the smell of it….and grating it with it’s little tiny grater.
  
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bagnidilucca on February 17, 2011 at 7:48 pm said:

Another great recipe – thanks.

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- cityhippyfarmgirl on February 18, 2011 at 6:31 am said:
  
  really easy Debra.
  
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Kitty on February 17, 2011 at 8:04 pm said:

It looks delicious! I love a good spice cake. I’ve even got whole nutmeg in my pantry. It’s fate… I have to make it. I’ll let you know how I go & I’ll try my hardest not to peek halfway.
Thanks for the recipe.

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- cityhippyfarmgirl on February 18, 2011 at 6:33 am said:
  
  Oh it must be fate. Let me know if you do it. It’s definitely my favourite cake at the moment.
  
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Celia @ Fig Jam and Lime Cordial on February 17, 2011 at 8:28 pm said:

Sounds like a delicious combination of spices, Brydie! And very beautiful photos, as always, they’re becoming your trademark, girlfriend.. 🙂

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- cityhippyfarmgirl on February 18, 2011 at 6:33 am said:
  
  Thanks Celia 🙂
  
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Mrs Bok on February 17, 2011 at 9:21 pm said:

Yum! I’ll try this! I always have gingerbread or spice cake around the place. So good with a cup of tea!

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- cityhippyfarmgirl on February 18, 2011 at 6:34 am said:
  
  Mmm gingerbread….maybe that’s what I should make today.
  
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Amy @ cookbookmaniac on February 17, 2011 at 10:24 pm said:

I am quietly loving cakes made with yogurt. It gives it that extra special oomph. I’d be quite a happy girl with a slice of this spicy, nutty cake in one hand and an organic, fairtrade coffee in the other.

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- cityhippyfarmgirl on February 18, 2011 at 6:36 am said:
  
  Yogurt in cakes is great isn’t it. I think I would be a little lost without the natural yogurt, I seem to whack it into everything at the moment.
  
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bruisemouse on February 17, 2011 at 11:26 pm said:

That looks AMAZING! Thank goodness I don’t have to go to work tomorrow because I need to make this. I knew I bought yoghurt for a reason today. Thanks for sharing.

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- cityhippyfarmgirl on February 18, 2011 at 6:37 am said:
  
  Yes indeed. The pulling power of the cake… I understand!
  
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heidi on February 18, 2011 at 12:28 am said:

MMmmm! This looks like tomorrow’s breakfast!
190- is that a medium oven?
I’m

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- heidi on February 18, 2011 at 12:30 am said:
  
  …thinking like 325-350 F. Sorry- I hit the wrong button and the last comment went up incomplete, 🙂
  
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  - cityhippyfarmgirl on February 18, 2011 at 6:38 am said:
    
    According to my little converter Heidi it’s 374F. So if that’s right, a tad hotter than a moderate one.
    
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Alisa Fleming on February 18, 2011 at 4:08 am said:

I’ve never heard of this cake, but it sounds marvelous. Time to get some fresh nutmeg!

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- cityhippyfarmgirl on February 18, 2011 at 6:40 am said:
  
  Alisa I have seen recipes for this one using orange juice instead of yogurt. I haven’t tried it, but it could be good for the delightful dairy free 🙂
  
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Anna Johnston on February 18, 2011 at 6:45 am said:

Mmmm, spicy cakes like this are my favourite specially with the fresh nutmeg, it would have been heavenly smells from the oven while cooking I bet 🙂

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- cityhippyfarmgirl on February 18, 2011 at 1:32 pm said:
  
  I’m a happy girl just smelling the freshly grated nutmeg. Where would we be without spices huh!
  
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Yvette on February 18, 2011 at 6:47 am said:

I love nutmeg and cinnamon in cakes, and yogurt always adds to a soft ,moist texture. My cup of coffee is waiting for a slice of this one! x

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- cityhippyfarmgirl on February 18, 2011 at 1:33 pm said:
  
  Coffee and this cake do go well together 🙂
  
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drfugawe on February 18, 2011 at 10:15 am said:

I know enough about baking to know that sugar plays a big role in creating texture and character – but this delicious looking baby has just a bit more sugar than I’d like – what do you think about halving the sugar? What might be the result? Oh, what the hay, I’m going try it anyway.

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- cityhippyfarmgirl on February 18, 2011 at 1:35 pm said:
  
  Dr it is a bucket load of sugar in this one I admit. I usually try and tone down the sugar a bit but didn’t with this one. I think it would work, but I would maybe make sure the sugar was a dark one that has a bit more flavour to it…like a muscavado or something like it.
  Good luck!
  
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Joanna @ Zeb Bakes on February 18, 2011 at 11:58 am said:

nutmeg and me don’t get on sadly but I can look at the lovely photos safely from here 🙂

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- cityhippyfarmgirl on February 18, 2011 at 1:36 pm said:
  
  No nutmeg….hmmm, Armenian Ginger Cake?
  
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Lorraine @ Not Quite Nigella on February 18, 2011 at 5:00 pm said:

That looks divine! I have to tell you something quite cute-I was at Salamanca markets and a cheese stand asked me if I knew you as you had visited them 🙂

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- cityhippyfarmgirl on February 19, 2011 at 12:25 am said:
  
  Oh I hope they remembered it as a good meeting they had with me :-)…
  Lucky you, for getting to hang out at Salamanca Markets, and trying their cheese!
  
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  - Lorraine @ Not Quite Nigella on February 22, 2011 at 6:48 pm said:
    
    Oh absolutely! They spoke very highly of you and with much respect too 😀
    
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Wendy on February 19, 2011 at 11:15 am said:

This post came at a perfect time as I was looking for something else to do beside go for an early morning run!! I added ground ginger and mixed spice, reduced the sugar and added a little more yoghurt and then topped it with crushed almonds – delicious it was too! Thanks for the inspiration (and distraction)…though it did mean that at 1030 this morn we sat down to cake, ice cream and coffee.

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Jeanene on February 19, 2011 at 11:53 am said:

This sounds yummie I might try it, I love a little spice in cakes, reminds me of Goodie Ol Grumpeties cake. I’ve never liked eggplant but your curry might just make me like it and we have the best coconut straight from our trees.

This link has amazing photos of bubbles if you wish to see, you will have to click on the bubbles option.
http://www.zuluart.co.uk/

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Mariana on February 23, 2011 at 5:07 pm said:

My best friend used to make this cake quite often. Only she made it with ground nutmeg. I can only imagine that freshly grated nutmeg would really enhance the smell, taste and flavour of this cake. I love using freshly grated nutmeg these days. Your cake looks very moorish.

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Choclette on February 24, 2011 at 6:46 am said:

What an interesting cake, it’s such fun when you come across a different method of baking a cake and this is a first for me. Looks very nice indeed. Love your supersize nutmegs 😉

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