As noted in the previous post, the Latin name for nutmeg is Nux muscatus, and in the name of the recipe below, you can almost make out the Latin muscatus in the Aremenian meshgengouz.
This cake is really delicious. It has been a huge hit wherever I’ve taken it. It has a somewhat crunchy base and a moist, tender, fragrant top. The two parts really work together. Enjoy.
(Armenian Nutmeg Cake)
2 cups white flour, sifted
1 tsp. baking powder
1 pinch salt
1/2 cup butter
2 cups brown sugar, firmly packed
1 tsp baking soda
1/2 cup heavy cream
1/2 cup sour cream
1 egg, lightly beaten
1 tsp. freshly grated nutmeg
1/2 cup chopped walnuts
Grease a 9-inch-square baking pan. Preheat oven to 350 degrees.
Put the flour, baking powder, and salt a bowl and stir to combine. Rub in the butter until the mixture looks like fine bread crumbs. (This is easily accomplished with your fingers, but you can use a food processor, if you don’t enjoy “hands-in” cooking.) Add the brown sugar and stir to combine thoroughly. Press half of the flour and sugar mixture into the bottom of the cake pan.
Beat the sour cream into the cream until mixture is smooth. Dissolve the baking soda in the cream mixture. Stir in the beaten egg and nutmeg. Add this to the remaining half of the flour and sugar mixture, stirring until the cream mixture and flour mixture are thoroughly combined. Pour this batter into the cake pan, smoothing so that it covers the base evenly. Sprinkle the walnuts evenly over the batter. Continue reading