Tag Archives: easy cakes

Armenian Nutmeg Cake

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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.

Sri Lankan Love Cake

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What do I think of when I think of Sri Lanka, little island in the Indian Ocean?

Beautiful white sandy beaches with swaying palm trees. Swinging in a hammock, being hypnotized by the sound of crashing waves.

Fish on your plate at dinner time. So fresh, you can still hear the whispered words of the fisherman I wonder how much I will get for this big one?

Wild majestic elephants being heard in the near by jungle as you sip your locally grown tea.

A selection of short eats (small entree sized finger food, Sri Lankan style tapas/yum cha to go- if you will) to choose from as you wonder around in search of the next ancient Buddhist temple to discover. Sri Lankan cuisine that is so full of flavours that your taste buds want to sing every time you eat.

Ancient rock fortress, Sigiriya. With so much history within its rocky walls, that you feel quite overwhelmed at the thought of how much this amazing rock had seen.

A kind of driving that can be only described as tiring. Honk when you are going to over take, honk when you are over taking, honk when you have over taken, honk when you would like to over take…and then begin again.

A country floored by the 2004 Tsunami.

Umbrella Lovers- if you wonder down to the beach, you will be sure to find some young couples sharing some ‘alone’ time, sitting under an umbrella. These umbrellas dot the surrounding areas, as couples shield themselves from prying eyes.

Buffalo yoghurt being made in earthen ware pots, lining the sides of the roads sitting in the sun. (similar to a Greek style yoghurt- thick and creamy, and oh sooo delicious.)

Love Cake, a cake with so many different recipes and variations. Usually made for celebrations. I hadn’t actually tasted this one before, but with the ingredients and the name…

Whats not to love?

Love Cake

150 gms crushed cashew nuts (cadjunuts)

125g semolina

3 eggs

150g sugar

125g softened butter

1 tbs rose water

1 1/2 tbs brandy

1/2 tps cinnamon

1/2 tps cardamom

1/2 tps nutmeg

Separate the eggs. Whisk together softened butter, 3 egg yolks, and sugar. Add semolina, cashews, rose water, brandy, spices.

Whisk the egg whites until stiff peaks appear and fold into mixture. Cook in a square tin, greased and lined with paper. Bake at 180C for approx 25 minutes or until golden.

(recipe taken from a local Sri Lankan cookbook and adapted.)