Armenian Nutmeg Cake
- 1 cup (240 ml) milk
- 1 teaspoon (5 ml) (5 gm) baking soda
- 2 cups (480 ml) (280 gm/10 oz) all-purpose (plain) flour
- 2 teaspoons (10 ml) (10 gm) (⅓ oz) baking powder (
- 2 cups (480 ml) (400 gm/14 oz) brown sugar, firmly packed
- 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) butter, preferably unsalted, cubed
- 1/2 cup (120 ml) (55 gm/2 oz) walnut pieces, may need a little more
- 1 to 1-1/2 teaspoons (5 to 7 ½ ml) (5 to 8 gm) ground nutmeg (try to grate it fresh yourself; the aroma is enchanting)
- 1 egg
1. Preheat your oven to moderate 350°F/175°C/gas mark 4.
2. Mix the baking soda (not baking powder; that’s for the next step) into the milk. Set it aside.
3. Sift together the flour and the baking powder into a large bowl. One sift is fine
4. Add the brown sugar. Go ahead and mix the flour and brown sugar together. Or not.
5. Toss in the cubed butter.
6. Mash the butter with a fork into the dry ingredients (you can also use your fingers if you want). You’ll want to achieve a more-or-less uniform, tan-colored crumbly mixture.
7. Take HALF of this resulting crumbly mixture into your springform (9”/23cm) pan. Press a crust out of it using your fingers and knuckles. It will be easy.
8. Crack an egg into a mixer or bowl.
9. Toss the nutmeg in with the egg.
10. Start mixing slowly with a whisk attachment and then increase to medium speed, or mix with a hand whisk if you’re doing it manually. Once it’s mixed well and frothy (about 1 minute using a standing mixer, or about 2-3 minutes of vigorous beating with a whisk), pour in the milk and baking soda mixture. Continue to mix until uniform.
11. Pour in the rest of the crumbly mixture. Mix that well, with either a paddle attachment, or a spatula. Or continue to use the whisk; it won’t make much of a difference, since the resulting batter is very liquidy.
12. Pour the batter over the base in the springform pan.
13. Gently sprinkle the walnut pieces over the batter.
14. Bake in a preheated moderate oven for about 50-60 minutes. You’ll know it’s done when the top is a golden brown, and an inserted toothpick comes out clean.
15. Allow to cool in the pan, and then release. Enjoy!
2. Mix the baking soda (not baking powder) into the milk. Set aside.
3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.
4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored crumbs.
5. Pour HALF of the crumbs into your springform (9”/23cm) pan. Press out a crust using your fingers and knuckles.
6. Crack the egg into the food processor with the rest of the crumbs still in it.
7. Grate 1 to 1-1/2 teaspoon of nutmeg. Toss that into the food processor, too. Pulse until well-incorporated.
8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed.
9. Pour the batter over the crust in the springform pan.
10. Gently sprinkle the walnut pieces over the batter.
11. Bake in a preheated moderate oven for 30-40 minutes. It’s ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
12. Cool the cake in the pan.
Video instructions by my aunt Aida
- 3 cups (720 ml) (420 gm/15 oz) all-purpose (plain) flour, sifted
- 2½ teaspoons (12½ ml) (7 gm) (¼ oz) (1 packet) active dry yeast
- 1 cup (240 ml) (225 gm/8 oz) sour cream
- 1 cup (2 sticks) (240 ml) (225 gm/8 oz) softened butter (room temperature)
- 1 1/2 cups (360 ml) (210 gm) (7½ oz) all-purpose (plain) flour, sifted
- 1 1/2 cups (360 ml) (340 gm/12 oz) sugar
- 3/4 cup (1½ sticks) (180 ml) (170 gm/6 oz) softened butter (room temperature)
- 2 teaspoons (10 ml) vanilla extract ( I also scraped the seeds out of a vanilla pod and added to the filling for extra vanilla flavour)
- 1-2 egg yolks (for the wash; alternatively, some yogurt, egg whites, or a whole egg)
1. Place the sifted flour into a large bowl.
2. Add the dry yeast, and mix it in.
3. Add the sour cream, and the softened butter.
4. Use your hands, or a standing mixer with a paddle attachment, to work it into a dough.
5. If using a standing mixer, switch to a dough hook. If making manually, continue to knead for about 10 minutes, or until the dough no longer sticks to the bowl or your hands. If it remains very sticky, add some flour, a little at a time.
6. Cover the dough and refrigerate for 3-5 hours, or overnight if you like.
7. Mix the flour, sugar, and the softened butter in a medium bowl.
8. Add the vanilla extract.
9. Mix the filling until it looks like clumpy, damp sand. It should not take long. Set aside.
10. Preheat the oven to moderate 350°F/175°C/gas mark 4.
11. Cut the refrigerated dough into quarters.
12. Form one of the quarters into a ball. Dust your working surface with a little flour.
13. Roll out the dough into a large rectangle or oval. The dough should be thin, but not
14. Spread 1/4 of the filling mixture across the rolled-out dough in an even layer. Try to spread the filling as close as possible to the edges on the short sides, but keep some of pastry dough uncovered (1 inch/2.5 cm) along the long edges.
15. From one of the long sides, start slowly rolling the dough across. Be careful to make sure the filling stays evenly distributed. Roll all the way across until you have a long, thin loaf.
16. Pat down the loaf with your palm and fingers so that it flattens out a bit (just a bit).
17. Apply your egg yolk wash with a pastry brush.
18. Use your crinkle cutter (or knife) to cut the loaf into 10 equally-sized pieces. Put onto an ungreased cookie sheet.
19. Place in a preheated moderate oven for about 30 minutes, until the tops are a rich, golden brown.
20. Allow to cool and enjoy!