The Armenian Nutmeg Cake is akin to the Mawa Cake that is ubiquitous to Iranian Bakeries in India!! Earlier this year when I visited India, I made sure I visited a couple of these bakeries just to get my fix of Khara Biscuits, Sweet Tea, and the delicious Mawa Cake!! When I began putting together the ingredients for this cake, I found the amazing fragrance of Nutmeg also served as a reminder of the gingerbread I used to bake when in high school. The gingerbread here refers to the British style gingerbread which is a cake not a cookie! Soft and spongy, fragrant with sweetened stem ginger, nutmeg, and sometimes spicy marmalade, this cake was a great favourite in our home!! Many thanks to Jason for introducing a recipe that brought back wonderful memories!!
For my version of the Armenian Nutmeg Cake, I dropped the egg altogether, reduced the sugar by half a cup, and the butter by half a cup too. I added a half cup of applesauce. The rest of the recipe I followed as is. I used my pretty new round baking tins that I picked up from Mumbai in January!!
Click here for the complete April 2012 Daring Bakers Challenge.
Post Script: The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake.
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