Armenian Nutmeg Cake with Honeyed Walnuts

The Armenian Nutmeg Cake is a heavily spiced and nutty cake with a pastry-like base. It is very delicious and very easy to make.

The honeyed walnuts added a bit of extra sweetness, nuttiness, and visual appeal. The honeyed walnuts also conveniently covered the sunken middle (it happens to the best of us!).

Happy Easter and enjoy your long weekend!

Armenian Nutmeg Cake

adapted from SBS Food

Ingredients

330g (1.5 cups) brown sugar
225g (1.5 cups) self-raising flour
1 tsp freshly grated nutmeg
100g walnuts, ground
110g cold butter, chopped
1 egg
185ml (0.75 cup) milk
1 tsp bicarb of soda
100g walnuts, ground

Preheat oven to 170C (340F). Grease and line a 20cm (8 inch) springform cake tin.

Combine the sugar, flour, nutmeg and walnuts together in a large bowl. Add the butter and rub it with your fingertips until it resembles breadcrumbs (or use a food processor if you prefer). Place about half the mix into the cake tin and gently press down.

Beat the egg with the milk and bicarb of soda; add to the remaining flour/butter mixture. Stir until just combined. Pour over the base.

Bake in the oven for 40-45 minutes.

Serve the cake dusted with icing sugar and decorated with honeyed walnuts.

Honeyed Walnuts

Ingredients

1 cup walnuts
3 tbsp honey

Preheat oven to 180C (350F).

Toss the walnuts and honey together in a bowl until the walnuts are evenly coated. Place on a baking sheet and cook for about 15 minutes.