Armenian Nutmeg Cake

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.