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 Brown Sugar

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 sugar

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

Mix these 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!