There were some pretty great things that came out of the 80’s and this cake must be one of them!
The bottom layer is a dense, heavily spiced, biscuit-like base, while the top is a light, fluffy cake topped with walnuts.
Fresh nutmeg gives it a beautiful not too sweet spice taste and fragrance and the two layers make it look fancy, when its actually pretty straight forward to make.
Please enjoy a veganised version of this traditional cake from the kitchen of Jan.
Armenian Nutmeg Cake
SERVINGS: 6-8
PREP TIME: 30 Mins
COOKING TIME: 1 hour-ish
INGREDIENTS
2 cups brown sugar
2 cups flour
2 tspn baking powder
113g Nuttlex
1 egg replacer egg
½ tsp vanilla essence
1 cup oatmilk
1 tspn bicarbonate soda
2 tspn nutmeg
½ cup walnuts
INSTRUCTIONS
Preheat oven to 180 degrees.
Line a 23cm cake tin with baking paper
In a bowl combine the brown sugar, flour and baking powder. Use your finger tips to rub in the Nuttlex [or butter of your choice].
Place half the mixture in a 23 cm round cake tin lined with baking paper and press down firmly.
In another bowl beat, the egg replacer, vanilla essence, oat milk and bicarb.
Then mix the remaining flour mixture from the first bowl. Stir in the nutmeg.
Pour the cake batter into the cake tin and sprinkle with the walnuts.
Bake at 180 degrees for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cool in the pan before turning out onto a cake rack.