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How To make Armenian Nutmeg Cake
2 c Firmly packed brown sugar
2 c Plain flour
2 t Baking powder
1 t Baking soda
1 t Salt
125 g Butter
1 c Milk
1 Egg, beaten
1 t Nutmeg
1/2 c Walnuts, chopped
Combine sugar,and sifted flour, baking powder, and salt. Rub in butter until mixture resembles fine breadcrumbs.Press half the mixture into a well greased 20cm square pan. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture. Mix well, then spoon into pan on top of pressed in mixture. Sprinkle walnuts over. Bake in preheated oven at 350F for 1 hour. Allow to stand 15 minutes before turning out on to a wire rack to cool.
How To make Armenian Nutmeg Cake's Videos
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.
Kitchen Equipment:
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Armenian Nutmeg cake with walnuts and pecans
Nutmeg Cake #BakeOnceAWeek
New video of my easy to make Nutmeg Snack Cake. A sure winner.
Caramel Nutmeg Cake/Soft Nutmeg Cake Recipe by Ladybird Creationzz #CaramelNutmegCake #BrownCake
maida 250 ml cup 2
eggs 6
butter 200gm
sugar powder 2 cups
nutmeg powder 11/2 tsp
vanilla essence 1tsp
baking powder 1tsp
baking soda 1/4tsp
for caramel syrup
sugar 1/2 cup
boiling water 3/4cup
Armenian Cake Mesrop Mashtots - Heghineh Cooking Show
Armenian Cake Mesrop Mashtots - Heghineh Cooking Show
Recipe
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Nutmeg cake
makes one 9-inch cake to serve 10 people
Recipe:
1 & 3/4 firmly packed/ 385g light brown sugar
1 cup/ 150g whole wheat flour
1 cup/ 140g all-purpose flour
1/2 cup/ 1 stick/ 115g unsalted butter, melted and cooled
1 cup/ 240g yogurt
1 cup/ 120g walnuts, roughly chopped
1 large egg (about 50g), at room temperature
1 teaspoon baking powder
1 teaspoon lightly packed freshly grated nutmeg
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup/ 120g heavy cream
1/2 cup/ 120g crème fraiche
2 tablespoon confectioners' sugar
1/4 teaspoon pure vanilla extract
Enjoy!
Source: Pastry Love by Joanne Chang
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