Monday, October 14, 2013

Armenian Nutmeg Cake ~ Eggless Version

 


          Its a Eeny, Meenie, Miney, Moe Cooks' Challenge! again in The Daring kitchen for Daring Cooks and we had N - number of choices to select. So I decide to share this recipe from last year April month challenge, Which was challenged by Jason author of  DailyCandor.com.  
         Armenian Nutmeg cake is a warm, tea time cake with tons of nutmeg flavour... This addictive cake has two layers where bottom has delicious crumbs and top layer with cakey texture..Since there is no walnut lover at my home, I reduced the quantity and decorated with icing sugar. I have adjusted the ingredients according to my own family taste.. Try this delicious cake and fill your house with lovely nutmeg flavour. 

Preparation time: 10 ~ 15 minutes
Baking time: 35 ~ 40 minutes
Makes one 9”/23cm cake which yields 12 servings
Adapted from The Daringkitchen, April 2012 Challenge

Ingredients
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups all-purpose (plain) flour
2 teaspoons baking powder
1 1/2 ~ 2 cups brown sugar, firmly packed( I reduced to 1 1/2 cup, 2 cups is more sweeter for us)
3/4 cup (1½ sticks) butter, preferably unsalted, cubed ( I reduced it to 1/2 cup)
1/2 cup walnut pieces or pumpkin seeds, may need a little more
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself)
4 pods of green cardamom, seeds removed and crushed (discard pods) or ½ tsp ground cardamom
1 large egg or 1/4 cup egg or 1 1/2 tbsp sour cream

Armenian Nutmeg Cake

Method:
1. Preheat your oven to moderate 350°F.
2. Mix the baking soda (not baking powder) into the milk. Set aside.

3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.




4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored small crumbs. (You can also use hand or fork instead of processor)


5. Pour HALF of the crumbs into your spring form (9”/23cm) pan. Press out a crust using your fingers and knuckles.


For Egg free option:
6. Beat in yogurt in a mixing bowl until creamy. Stir in Nutmeg powder along with milk, baking soda mixture.



7. Add rest of the crumbs to the milk mixture. Continue to mix until a slightly lumpy tan batter is formed.

8. Pour the batter over the crust in the spring form pan.


9. Gently sprinkle the walnut or pumpkin pieces over the batter.


10. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it    passes the toothpick test (comes out clean).


11. Cool the cake in the pan, before serving..

For Egg option:
6. Crack the egg into the food processor with the rest of the crumbs still in it.
7. Toss nutmeg and cardamom into the food processor, too. Pulse until well-incorporated.
8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed.
9. Pour the batter over the crust in the spring form pan.
10. Gently sprinkle the walnut or pumpkin pieces over the batter.
11. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
12. Cool the cake in the pan, and then dig in. Yum yum!

Freezing/Storage Instructions/Tips:
* Armenian nutmeg cake will keep (covered) at room temperature for 2-3 days. Taste better still warm from   the oven.
* Allow to cool completely before attempting to freeze. Armenian Nutmeg Cake will freeze fairly well if    completely sealed. Can be frozen for up to 3 months.
                                                                                                   


This recipe is for Blogging Marathon 33 under theme ~ Eggless cakes.. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 33   as well as for Daring Cooks 


Armenian Nutmeg Cake

Preparation time: 10 ~ 15 minutes
Baking time: 35 ~ 40 minutes
Makes one 9”/23cm cake which yields 12 servings
Adapted from The Daringkitchen, April 2012 Challenge

Ingredients
1 cup (240 ml) milk
1 teaspoon baking soda
2 cups all-purpose (plain) flour
2 teaspoons baking powder
21 1/2 ~ 2 cups brown sugar, firmly packed( I reduced to 1 1/2 cup, 2 cups is more sweeter for us)
3/4 cup (1½ sticks) butter, preferably unsalted, cubed ( I reduced it to 1/2 cup)
1/2 cup walnut pieces or pumpkin seeds, may need a little more
1 to 1-1/2 teaspoons ground nutmeg (try to grate it fresh yourself)
4 pods of green cardamom, seeds removed and crushed (discard pods) or ½ tsp ground cardamom
1 large egg or 1/4 cup egg or 1 1/2 tbsp sour cream

Method:
1. Preheat your oven to moderate 350°F.
2. Mix the baking soda (not baking powder) into the milk. Set aside.
3. Put the flour, baking powder, and the brown sugar into your food processor. Pulse until uniformly mixed.
4. Toss in the cubed butter. Pulse until uniformly mixed into tan-colored small crumbs. (You can also use hand or fork instead of processor)
5. Pour HALF of the crumbs into your spring form (9”/23cm) pan. Press out a crust using your fingers and knuckles.

For Egg free option:
6. Beat in yogurt in a mixing bowl until creamy. Stir in Nutmeg powder along with milk, baking soda mixture.
7. Add rest of the crumbs to the milk mixture. Continue to mix until a slightly lumpy tan batter is formed.
8. Pour the batter over the crust in the spring form pan.
9. Gently sprinkle the walnut or pumpkin pieces over the batter.
10. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it    passes the toothpick test (comes out clean).
11. Cool the cake in the pan, before serving..

For Egg option:
6. Crack the egg into the food processor with the rest of the crumbs still in it.
7. Toss nutmeg and cardamom into the food processor, too. Pulse until well-incorporated.
8. Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed.
9. Pour the batter over the crust in the spring form pan.
10. Gently sprinkle the walnut or pumpkin pieces over the batter.
11. Bake in a preheated oven for 35-40 minutes. It's ready when the top is golden brown, and when it passes the toothpick test (comes out clean).
12. Cool the cake in the pan, and then dig in. Yum yum!

Freezing/Storage Instructions/Tips: Armenian nutmeg cake will keep (covered) at room temperature for 2-3 days. Taste better still warm from the oven.

Allow to cool completely before attempting to freeze. Armenian Nutmeg Cake will freeze fairly well if completely sealed. Can be frozen for up to 3 months.
                                                                                                            www.sarasyummybites.com
Armenian Nutmeg Cake

21 comments:

Pavani N said...

That is such a pretty looking cake. Looks moits & delicious.

Padmajha PJ said...

Lovely cake and looks very pretty!

Veena Theagarajan said...

tasty cake

Kalpana Sareesh said...

such a soft n yummy beautiful cake..

Sona S said...

Cake looks yummy and delicious.

Supriya Nair said...

That definitely is a heavenly delight. Love the clicks :)

Radha Krishnakumar said...

Wow awesome Recipe <3

Jayanthi Padmanabhan said...

Gorgeous looking cake. Those cake slices are so moist. Delightful cake recipe.

Priya Suresh said...

Pretty looking super moist cake..Fantastic bake.

Chandrani Banerjee said...

So soft and delicious nutmeg cake. Beautifully decorated.



Cuisine Delights
"My Monthly Event - Spotlight: Festive Treats "

Arthy Suman said...

very moist and yummy looking cake....i love it...

Nivedhanams Sowmya said...

super moist and delicious cake!!

Sowmya

Savitha Ganesan said...

Delectable cake, with walnuts.

Vimitha Anand said...

Cake looks so good

Chef Mireille said...

looks so moist - this is also a challenge I missed - been wanting to do

Srivalli said...

Wow the cake looks awesome!..

Sandhya Ramakrishnan said...

What a lovely cake! So moist...

Manjula Bharath said...

Cake looks fantastic and love the sugar dusting design done on top !!

Joanne T Ferguson said...

G'day and what a stunning photo and recipe, true!
Looks so moist and wish could taste a piece right now too!
Cheers! Joanne
Viewed as part of The Daring Kitchen Oct Challenge

Harini-Jaya R said...

lovely cake..love the design on the top!

Sowmya Sundararajan said...

Beautiful cake and lovely sugar dusting pattern. Well done!