Armenian Nutmeg & Walnut Cake

'Armenian cooking is noted for its use of spices. In this recipe nutmeg adds fragrance to a not too sweet cake that cooks in two layers'. I would actually describe it as a cakey slice. I love this recipe, it freezes well and I always get asked for the recipe whenever I serve it to friends. It is as described - not too sweet and very aromatic with the nutmeg - and very easy to make. I hope you enjoy it.

 

Total Time: 1 hrs 15 mins                Prep Time: 15 mins                    Cook Time: 1 hrs

Ingredients:

2 cups brown sugar, firmly packed (I use dark brown)
2 cups plain flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup cold butter, roughly chopped
1 teaspoon baking soda
1 cup milk (or you can substitute sour cream)
1 egg, lightly beaten
1 teaspoon ground nutmeg
1/2 cup walnuts or 1/2 cup pecans, chopped
ground cinnamon (optional)

Directions:

1 Preheat oven to 350 degrees F.
2 Grease a 9 inch square pan, and line with baking paper if desired.
3 Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
4 You can do this with the tips of your fingers or in your food processor.
5 Then add sugar, and combine.
6 Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
7 Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
8 Combine well.
9 Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
10 Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
11 Allow to stand for 10 minutes before turning onto a wire rack to cool.