|From first cake. Mmmm|
I made this one day, ate so much of it myself that I had to make another to save a piece to freeze for feedback and share the rest with friends.
Fresh, this cake rocks my world. It seriously did. I called my mother to tell her about it. Uh-huh.
|From the second, but not the last, cake.|
I found it on mmmisformommy's website and the recipe list was so short and simple, I just had to try it. Her recipe calls for walnut pieces, but I just wasn't in the mood for nuts - my life is nuts enough to share - so I left them out. Then, I fell so in love with the velvety rich texture without the nuts that I may forever leave them out.
It is imperative to use fresh nutmeg. If you are not willing to grate your own or don't own a microplane, just ensure the spice you are using is as pungent and fresh as possible. Maybe even treat yourself to a new container for this cake.
Armenian Nutmeg Cakeslightly adapted from mmmisformommy
1 cup milk
1 tsp baking soda
2 cups flour
2 tsp baking powder
2 cups brown sugar
3/4 cup butter, chilled and cubed
1 1/2 tsp ground nutmeg
- combine the milk and the baking soda. Set aside.
- in food processor, add the flour, baking powder and brown sugar and pulse to combine.
- add the cubed butter on top and pulse until you get tan-coloured crumbs.
- press half of the crumbs (2 cups) into a greased 9" springform pan.
- add the egg and the nutmeg to the crumbs remaining in the food processor and process until combined.
- add the milk/soda mixture and and continue to mix until a lumpy sand-coloured batter is formed.
- pour over top of the bottom crumb layer and bake 350F for 50 minutes, or until it tests as done.
- cool in pan and remove sides and serve.
The second time I made it, I did not use my food processor but rather my pastry cutter which I enjoy cleaning way more than my beast of a machine.
|It's just beautiful as is, could be served at any function, it's gorgeous.|
The cake lost some of it's flavour after a brief freeze. The texture was just fine, but it had lost that over-the-top, lose-yourself-in-it spicy-ness it had fresh and barely warm out of the oven.