Armenian Nutmeg Cake v.4
Adapted from a recipe on the Billington's Sugar Website
110g self raising flour
110g plain flour
1 1/2 teaspoons freshly grated nutmeg
110g butter
110g Light brown sugar
1 teaspoon bicarbonate of soda
175 ml milk
1 egg, beaten
100g walnuts, chopped
ground cinnamon
Preheat the oven to Gas 5/190°C/375°F. Sift the flours and ½ teaspoon of the ground nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Press half the mixture into a greased 20cm cake tin. Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg, another 1/2 teaspoon of nutmeg and 3/4 of the walnuts, mixing well. Pour into the tin and sprinkle over the rest of the nutmeg and walnuts, and some ground cinnamon. Cook for about 35 minutes until golden. Cool in the tin for 5 minutes then turn out onto a wire rack to become cold.
Adapted from a recipe on the Billington's Sugar Website
110g self raising flour
110g plain flour
1 1/2 teaspoons freshly grated nutmeg
110g butter
110g Light brown sugar
1 teaspoon bicarbonate of soda
175 ml milk
1 egg, beaten
100g walnuts, chopped
ground cinnamon
Preheat the oven to Gas 5/190°C/375°F. Sift the flours and ½ teaspoon of the ground nutmeg into a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar. Press half the mixture into a greased 20cm cake tin. Combine the bicarbonate of soda with the milk and stir into the remaining dry ingredients with the egg, another 1/2 teaspoon of nutmeg and 3/4 of the walnuts, mixing well. Pour into the tin and sprinkle over the rest of the nutmeg and walnuts, and some ground cinnamon. Cook for about 35 minutes until golden. Cool in the tin for 5 minutes then turn out onto a wire rack to become cold.
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