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.
I love spicy cakes like this, especially with a cup of tea.
🙂 Mandy
LikeLike
Only enhanced by a cup of tea 🙂
LikeLike
Oh, you, are your freshly grated nutmeg!! (It’s so much better, isn’t it!)
LikeLike
So much better! I love the smell of it….and grating it with it’s little tiny grater.
LikeLike
Another great recipe – thanks.
LikeLike
really easy Debra.
LikeLike
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.
LikeLike
Oh it must be fate. Let me know if you do it. It’s definitely my favourite cake at the moment.
LikeLike
Sounds like a delicious combination of spices, Brydie! And very beautiful photos, as always, they’re becoming your trademark, girlfriend.. 🙂
LikeLike
Thanks Celia 🙂
LikeLike
Yum! I’ll try this! I always have gingerbread or spice cake around the place. So good with a cup of tea!
LikeLike
Mmm gingerbread….maybe that’s what I should make today.
LikeLike
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.
LikeLike
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.
LikeLike
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.
LikeLike
Yes indeed. The pulling power of the cake… I understand!
LikeLike
MMmmm! This looks like tomorrow’s breakfast!
190- is that a medium oven?
I’m
LikeLike
…thinking like 325-350 F. Sorry- I hit the wrong button and the last comment went up incomplete, 🙂
LikeLike
According to my little converter Heidi it’s 374F. So if that’s right, a tad hotter than a moderate one.
LikeLike
I’ve never heard of this cake, but it sounds marvelous. Time to get some fresh nutmeg!
LikeLike
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 🙂
LikeLike
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 🙂
LikeLike
I’m a happy girl just smelling the freshly grated nutmeg. Where would we be without spices huh!
LikeLike
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
LikeLike
Coffee and this cake do go well together 🙂
LikeLike
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.
LikeLike
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!
LikeLike
nutmeg and me don’t get on sadly but I can look at the lovely photos safely from here 🙂
LikeLike
No nutmeg….hmmm, Armenian Ginger Cake?
LikeLike
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 🙂
LikeLike
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!
LikeLike
Oh absolutely! They spoke very highly of you and with much respect too 😀
LikeLike
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.
LikeLike
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/
LikeLike
Pingback: RECIPES « Cityhippyfarmgirl
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.
LikeLike
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 😉
LikeLike