I do not do a lot of cake baking. We do not eat a lot of cake. When there are just two of us it has to be the sort of cake that keeps more than a day or so which, I suppose, explains the popularity of Christmas fruit cake.
There is however one recipe that I do occasionally succumb to making. It is the oddly named "Armenian Nutmeg Cake". Whether it really comes from Armenia I do not know. I am not even sure where the original recipe came from but the ingredients and instructions are "in the yellow folder" along with the instructions for such things as the Christmas cake, marmalade, mushroom sauce and a couple of other family favourites.
This cake has a biscuit like bottom and a more cake like top. It is not difficult to make. (The Whirlwind could do it virtually unsupervised at age 9.) It does not require icing.
As I somehow needed to send it to Becky (an enthusiastic and competent baker of cakes) over at Fidra Books and have mentioned it elsewhere, here is the recipe for those of you who feel inclined to create cake.
Armenian Nutmeg Cake
1 cup self raising flour
1 cup plain flour
1 teaspoon ground nutmeg
1 ½ cups brown sugar, lightly packed
1 teaspoon bicarbonate of soda
¾ cup of milk
1 egg lightly beaten
½ cup chopped walnuts
Grease 20cm x 30cm tin
Sift flours and nutmeg into large bowl, rub in butter, mix in sugar.
Press 1 ½ cups of this mixture across the bottom of the prepared tin
Stir combined soda and milk into remaining ingredients with egg and nuts. Mix well.
Pour into the tin.
Bake 180’C /375F for about 35mins
Stand for about 5 mins before turning out onto wire rack to cool. (Important or it will end up as a broken mess!)
It comes out with a sort of almost biscuit like base and cake top. No icing needed. Enjoy.