Armenian Nutmeg Cake with a Biscuit Base

Author: Shelley Bennetts   Date Posted:9 August 2018 

Laced with Nutmeg, this Armenian two-layered cake is a cinch to make and will become a favorite.



2 cups Self-raising Flour
2 cups Rapadura
125g Butter, softened
1 Egg
1 tsp freshly ground Whole Nutmeg, or Nutmeg powder
1 tsp Bicarb Soda
1 cup Milk



Pre-heat oven to 180 degrees celcius.

Rub the butter into the flour and Rapadura. Divide this crumble mixture in half and press firmly and evenly into a well greased 180cm square or round cake tin. Mix the ground nutmeg with the egg. Mix the bicarb with the milk then combine the two mixes together briefly with the rest of the crumble and pour onto the base.

Bake at 180 degrees celcius for 45-60 minutes.


Serve warm or cool with a blob of cream!

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