But... this little gem of a cake! I actually made a petite half recipe and baked it in a little vintage 8-inch springform tin - and I made the entire thing in the food processor. I know what you already may be thinking, "doesn't a food processor beat up the gluten in the flours, making a tough crumb?" That's actually what I thought too but it's not the case, and it makes a cake in a single bowl in such a short amount of time that I can see this lovely little cake in my oven just after you phone to say you are stopping over in a half hour.
Armenian Nutmeg Cake (adapted from DB host Jason of DailyCandor)
1 8-inch cake, 8 small but satisfying servings
- 1/2 c. whole milk
- 1/2 t. baking soda
- 1/2 c. ap flour
- 1/2 c. whole wheat flour
- 1 t. baking powder
- 1/2 c. brown sugar
- 6 T. (6 oz.) cold butter, cubed
- 1/4 c. walnuts (or more)
- 1 t. freshly grated nutmeg
- 1 egg
Preheat oven to 350.
Mix the baking soda (not baking powder) into the milk, and set aside. Put the flour, baking powder, and the brown sugar into your food processor, and pulse until uniformly mixed. Add the cubed butter, and pulse until uniformly mixed into tan-colored crumbs.
Pour HALF of the crumbs into your springform (I used an 8-inch for this half recipe, a 9-inch is recommended for a full sized recipe) pan. Press out a crust using your fingers.
Crack the egg into the food processor with the rest of the crumbs still in it. Grate the nutmeg into the crumbs, and pulse until well-incorporated.
Pour in the milk and baking soda mixture. Continue to mix until a slightly lumpy tan batter is formed. Pour the batter over the crust in the springform pan. Gently sprinkle the walnut pieces over the batter. Unafraid of hallucinations, I grated a few whispers of additional nutmeg across the top.
Bake in the preheated oven for 25 minutes or so, until the top is golden brown, and when a toothpick comes out clean.
Cool the cake in the pan for at least 10-15 minutes before unmolding. You may need to run a thin knife around the edge to help it. (I removed the sides of the springform when the cake was still warm, and then waited until it was cooled completely to remove the bottom.)
Note: You can find the original recipe here. It calls for 1 egg for the whole cake, and only white, all-purpose flour. I found the texture with whole wheat and a whole egg in a half cake recipe to be perfect, but you may want to make the original version if you prefer lighter cakes - although I wouldn't say this one was dense per se.
Many thanks to Jason for this reason to bake up a well-deserved cake, and be sure to check out the Daring Kitchen websites for the original recipe, the gorgeous looking recipe for nazook (which I will likely make someday when I'm not obsessing about desserts consumption...), and the blogroll of Daring Bakers and their takes on the challenge this month.