Friday, 13 March 2015

Armenian nutmeg cake

Armenian Nutmeg tea cake. Sweet crumb base with a moist, light and airy cake topped with cashew nuts. The base is crispy, crumbly and the cake is so soft and moist. Love the texture of this cake especially the crumb base.
Here is a picture taken after unmoulding the cake from the spring form where you can see the nice crumbly base with a dark brown shade and then followed by the cake layer with lighter brown color
Yield : one 8 inch cake


  • 2 Cups of All purpose flour
  • 2 Teaspoon Baking Powder
  • 1 and 1/2 Cups brown sugar
  • 150 Grams cold unsalted butter cut into cubes
  • 1/4 Teaspoon salt
  • 1 Cup milk ( I used full cream milk)
  • 1 Teaspoon Baking Soda
  • 1 and 1/2 Teaspoon grated nutmeg
  • 1/2 Teaspoon cardamom powder
  • 1/2 Teaspoon cinnamon powder
  • 1/3 Cups raw cashew nuts tossed in 1 tablespoon of all purpose flour


Preheat the oven to 180C

1. Mix the baking soda in the milk and set aside. Grease a 8 inch spring form cake pan and set aside
2. In a food processor, add all purpose flour, sugar, baking powder, salt and pulse it couple of times
3. Then add cold butter and process the mixture until it resembles like crumbes
4. If you find there are chunks of butter which remain unprocessed, press the mixture using your finger tips and rub it gently
5. Divide this mixture into two equal portions. Take one portion and place it in the cake pan and gently press it down using fingertips to form a nice crust
6. Add milk+baking soda mixture to the food processor and pulse it along with the remaining mixture to form a cake batter
7. Now add nutmeg, cinnamon powder, cardamom powder and pulse it once
8. Pour this cake batter over the crust we already have in the cake pan
9. Sprinkle the cashew nuts gently over the cake batter
10. Bake the cake at 180 C for 40 minutes or until the skewer inserted comes out clean
11. Cool the cake in the tin for 15 minutes. Then loosen the sides of the cake pan and carefully remove the cake
12. Cool completely and serve

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