Nutmeg cake, Fantastic recipe
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Nutmeg Cake recipe
Ingredients
400g/2 cups brown sugar
340g/2 cups plain flour, sifted
1 teaspoon baking powder
1 pinch salt
75g/1/2 cup cold butter, roughly chopped
1 teaspoon baking powder
110g/1 cup milk ( or you can substitute sour cream)
1 egg, lightly beaten
1 fresh nutmeg or 1 teaspoon ground nutmeg
100g/ 1/2 cup walnuts, almonds or Cobb nuts
Directions
Butter a cake tin then dust with flour and line with baking paper if desired.
Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
You can do this with the tips of your fingers or in your food processor.
Add sugar, and mix.
Lightly press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
Combine well.
Pour into pan and sprinkle nuts, and some extra nutmeg or cinnamon if desired, over the top.
Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
Allow to stand for 10 minutes before turning onto a wire rack to cool.
Hope you Enjoy!
Tristan
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Nutmeg Cake | Moist & Delicious Nutmeg Cake
In Today's video we are making nutmeg cake. This cake is moist, fluffy and delicious.
Ingredients
????️2 cups sifted all purpose flour
????️¾ cup white sugar
????️⅔ cup brown sugar
????️½ cup butter
????️1 egg
????️1 cup sour cream
????️1 tsp nutmeg
????️1 tsp baking soda
????️½ cup chopped nuts
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Don't Waste My Time (Instrumental Version) by Victor Lundberg'
Armenian Walnut Coffee Cake | No Mixer Required... BUT, You Will Need a Food Processor !
This is another one of those comfort cake recipes that only if you are an Armenian know what this cake is all about. However, if you are not Armenian and would like to bake this cake, I can assure you that the end result is delicious. This cake goes well with black tea or coffee. In fact, most times I've had this cake was when I've gone to somebody's house to drink Armenian coffee :)
All the ingredients need to be at room temperature, except the butter. Make sure your butter is cold and firm, otherwise you will get a giant lump instead of a nice uniform mixture.
~ Ingredients ~
I used a 9 inch pan in the video
250 g all purpose flour (2 cups)
1/2 cup white sugar
1 cup of packed brown sugar
2 tsp baking powder
1 tsp baking soda
150 g COLD unsalted butter (3/4 cup)
1 egg
1 cup whole milk
1.5 tsp ground nutmeg
1/4 -1/2 tsp cinnamon
1 cup walnuts in total (divided in half)
- - Bon Appétit - -
Nutmeg Earl Grey Tea Cake 肉蔻伯爵茶蛋糕
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这次的食谱是 The recipe for this time :
Unsalted Butter --------- 100g
Caster Sugar ------- 80g
Egg --------- 2
Self Raising Flour ------- 120g
Earl Grey Tea --------- 2 bags
Nutmeg --------- 15g
牛油 --------- 100克
细砂糖 --------- 80克
鸡蛋 --------- 2
自发面粉 --------- 120克
伯爵茶 --------- 2袋
肉豆蔻 --------- 60克
Jill is using 5”inch size baking pan for this recipe.
Jill 使用5寸圆形的烤盘。
You can skip the nutmeg if you don't like it or you don't have it.
你可以把肉豆蔻的部分省略哦。
=====================================================
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#EarlGreyTea #EarlGreyCake #伯爵茶蛋糕
Shortcrust Nutmeg & Walnut Cake / Armenian Walnut and Nutmeg Cake
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Medovik - Russian Honey Cake Recipe
Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.
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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract
directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.
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