Thursday, May 3, 2012

Daring Bakers April 2012: Armenian Nutmeg Cake (Eggless)

This month's Challenge from the Daring Bakers was one of the best yet. Jason who writes at the Daily Candor was our host and he chose two traditional recipes from Armenia. We could do both or just one. Though I chose to do only one for the Challenge: the Armenian Nutmeg Cake, I know I would like to make the Nazook too some day!!

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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