ARMENIAN NUTMEG CAKE
Armenia is famous for its sweet and spicy nutmeg cake. It has a crunchy base and light cake topping, and tastes delicious. This recipe was given to me 16 years ago by the mother of one of my son's kindergarten friends. Tried and true!
Provided by Daydream
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 inch square pan, 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.
- Then add sugar, and combine.
- 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 cinnamon if desired, over 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.
Nutrition Facts : Calories 335, Fat 12.3, SaturatedFat 5.8, Cholesterol 38.7, Sodium 242.3, Carbohydrate 53.7, Fiber 0.9, Sugar 35.8, Protein 4.2
ARMENIAN NUTMEG CAKE
Armenian Nutmeg Cake is a traditional simple cake that is aromatic and rich. With a brown sugar crust, plenty of fresh grated nutmeg and fresh walnuts, this cake looks simple but tastes heavenly! A perfect easy dessert for all occasions.
Provided by Jenni - The Gingered Whisk
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Cut the butter into cubes and place in the freezer or the back of the fridge to make it very cold. It needs to be COLD for this recipe.
- Preheat your oven to 350 F.
- In a small bowl, mix together the milk and the baking soda. Set aside.
- In a large bowl, whisk together the flour and the baking powder.
- Whisk in the brown sugar to the flour mixture until combined.
- Using a fork (or your fingers) mash in the cold butter cubes until you get a more-or-less uniform crumbly mixture.
- Press HALF of this mixture into the bottom of a springform pan to form a crust. Set aside.
- In a medium bowl, whisk together the egg and the nutmeg for 2-3 minutes, or until it is mixed well and frothy.
- Pour the milk with baking soda into the bowl with the eggs and whisk until combined.
- Pour this egg mixture over the remaining half of the crumbly mixture in the bowl, and whisk until it is incorporated (it will be very liquidy).
- Pour the liquid over the crust in the springform.
- Gently and evenly sprinkle the walnut pieces on top.
- Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Allow the cake to cool in the pan, and then release.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 216 milligrams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ARMENIAN NUTMEG CAKE - HONIGKUCHEN MARLENKA
Found in an online search for "Honigkuchen Marlenka" and posted b/c it sounds like it would be very good and something very different to make for tea or dessert. Might have to leave the walnuts off since the kids don't care for them. Heck NO! They can pick 'em off! *lol*
Provided by Impera_Magna
Categories Dessert
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Combine sugar, sifted flour, baking powder, and salt.
- Rub in butter until mixture resembles fine breadcrumbs.
- Press half the mixture into a well greased 8x8" 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.
MARLENKA
Marlenka is an ancient Armenian honey layered cake with nuts. Similar to ethnic Hungarian honey cakes with a little bit more touch of nuts. It is incredibly popular in Hungary.
Provided by joiekc
Categories Dessert
Time 1h15m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 11
Steps:
- For the cake
- Add the sugar and honey stir until all melted and well blended.
- Add the butter and mix well.
- Add the egg, baking powder and mix well.
- Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky.
- Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square.
- Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack.
- For the Filling.
- Combine all the filling ingredients except nuts.
- Bring cream to a boil and then let it cool.
- Put filling between layers to ensemble the cake.
- Sprinkle nuts on top layer after the last fifth layer of filling.
- Melted chocolate drip to decorate.
- It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.
Nutrition Facts : Calories 579.2, Fat 15.8, SaturatedFat 8.8, Cholesterol 153.1, Sodium 225.7, Carbohydrate 97, Fiber 1.9, Sugar 43.9, Protein 12.8
ARMENIAN NUTMEG CAKE
I am not sure this is really an Armenian recipe. It was given to my mum by her Armenian friend so we always called it Armenian Nutmeg Cake. It's really quick and easy to prepare. Travels well so good for a picnic.
Provided by Coasty
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 180C or 160C convection.
- 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 for 1 hour.
- Allow to stand 15 minutes before turning out on to a wire rack to cool.
Nutrition Facts : Calories 417.1, Fat 15.6, SaturatedFat 7.5, Cholesterol 51.3, Sodium 539.4, Carbohydrate 66.5, Fiber 0.9, Sugar 42.7, Protein 4.7
ARMENIAN ORANGE CAKE
We were invited for dinner at a friend's house and she served us this wonderful cake for dessert. I found this recipe at Cooks.com and Chow Times.com. I have yet to try making it myself to see if it works. Will probably add a review if it turns out great.
Provided by Pinaygourmet 345142
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
- Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
- Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
- In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
- Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
- Pour the batter over the crumb base.
- Sprinkle the top with almond flakes or chopped nuts.
- Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
- Serve warm with the Orange Whipped Cream Topping.
- Orange Whipped Cream Topping:.
- Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
Nutrition Facts : Calories 436.5, Fat 21.6, SaturatedFat 12.2, Cholesterol 73.6, Sodium 294.7, Carbohydrate 58.1, Fiber 1.2, Sugar 39.5, Protein 4.6
NUTMEG CAKE
Make and share this Nutmeg Cake recipe from Food.com.
Provided by KlynnPadilla
Categories Dessert
Time 40m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cream 1/2 cup butter and the sugar. Add eggs one at a time, beating well after each.
- Sift together the flour, baking powder, soda, nutmeg and salt; add alternately with buttermilk to the creamed mixture, beating well after each addition.
- Pour into greased and floured cake pans (9 inch?). Bake for 25 minutes.
- Meanwhile, combine remaining butter, cream and brown sugar in saucepan. Bring to boil. Pour over warm cake layer; top with coconut and chopped nuts if desired. Cool. Turn cooled untopped cake layer onto platter. Top with other cake layer, topping side down.
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