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Monday
Apr122010

Armenian Nutmeg Cake

This is such a beautiful cake – an instant favourite for some. A perfect tea cake cold it is also lovely eaten warm out of the oven with cream to make a great dessert. Delicious.

"Great tasting cake"– Yolanda Derham.

 
Pictured: Armenian Nutmeg Cake

2 cups brown sugar
2 cups self raising flour
120g butter
1 tsp bicarbonate of soda
1 cup milk, maybe some yoghurt
1 tsp nutmeg
1 egg
½ cup walnuts

Butter and line an 8 inch/20 cm cake tin. Preheat oven 180°C.

Combine brown sugar, flour and butter. Place ½ cup mixture, measured, over base of tin.

Dissolve soda in milk/yoghurt, add beaten egg, nutmeg and flour mixture. Pour onto crumb mixture.

Sprinkle walnuts over top.

Bake 45 minutes - 1 hour.

Stand in tin 15 minutes before turning out onto a wire rack to cool.

Serves 8 – 10

Pictured: Nutmeg Grater