I am not sure if this recipe is really Armenian or not, but it sure is special. My Auntie Julie, a wonderful and generous cook, used to make this and it brings back childhood memories of summers spent running around at her place. Her kids will probably tell me that her baking is still the best. But try this and enjoy the kick that the nutmeg brings.
I made this cake a few weeks ago for an Australia’s Biggest Morning tea event at work. It was quick and easy to put together (done while doing a bit of kid wrangling – I’m good at multitasking). It is extremely frugal, with the only extravagance being optional walnuts on top. It is also extremely rich – a little goes a long way.
2 cups brown sugar
1 cup plain flour
1 cup self-raising flour
1 teaspoon bicarbonate of soda
2/3 cup of yoghurt
1/3 cup of milk
1 teaspoon ground nutmeg
1/2 cup walnuts, chopped
- Cut the butter and rub into the flour until it resembles fine breadcrumbs. Add sugar.
- Press half the mixture into the bottom of a 20cm round tin or square lamington tin.
- Dissolve the bicarbonate of soda into the yoghurt/milk mixture, add the beaten egg, then the nutmeg. Mix into the remaining flour/butter/sugar mixture. Stir well to combine.
- Pour the yoghurt mixture over the top of the baking tin. Sprinkle on nuts and bake at a warm oven (170C) for 45 minutes or so until it is done.