Armenian Nutmeg Cake recipe

I did a quick search on the internet to try to figure out if the cake really originates in Armenia. Pretty much all recipes I came across are connected with Australia in some way. Armenians do seem to use nutmeg in their sweets. My guess is that the Armenian cake with two layers originated in Australia, using a single layer Armenian nutmeg cake as inspiration. I won't be surprised if you are unable to find this cake in Armenia. 

I preferred to eat this cake 'naked' without icing.  Lemon or even plain butter cream icing will go well with this cake

The recipe uses nutmeg. I used ginger instead because I didn?t have nutmeg in my pantry. It worked!

The recipe requires self raising flour. A substitute for self raising flour is 1 cup flour, 1½ teaspoon baking powder and ¼ teaspoon salt

Adopted from Best Recipes

2 cups self-raising flour

125 g butter

1½ cups brown sugar

1 egg

¾ cup milk

½ teaspoon bicarbonate of soda

1 teaspoon nutmeg

1.  Mix flour, butter and sugar with your fingertips until mixture resembles breadcrumbs.

2.   Press ½ the mixture into a greased 20cm baking tin  

3.   Beat egg in a cup then fill with milk.

4.   Add bicarbonate of soda and nutmeg to milk and egg mixture and mix well. 

5.   Add this liquid to second half of the flour mixture.

6.   Mix well and pour on top of mixture in the baking tin. 

7. Bake at 180°C until done, about 40-45 minutes