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 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.